Categories: seafood- shrimp

Ingredients

• 3/4 cup olive oil
• 4 large garlic cloves, peeled, pressed
• 2 Tbsp. chopped fresh thyme
• 5 tsp. smoked paprika
• 1 Tbsp. sherry wine vinegar or white wine vinegar
• 3/4 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. crushed red pepper flakes
• 12 uncooked extra-large shrimp, peeled, deveined
• 12 cherry tomatoes
• 12 (2-layer) sections of red onion wedges, optional
• 4 long wooden or metal skewers (see note) Nonstick vegetable oil spray

Directions

1. In a medium bowl, whisk the oil, garlic, thyme, smoked paprika, wine vinegar, salt, black pepper and crushed red pepper. Transfer half small bowl and reserve. Use the mixture in the medium bowl as the glaze. Serve reserved mixture as a sauce.
2. Alternately thread shrimp, cherry tomatoes and sections of onion wedges if using on each of 4 long skewers.
3. Arrange skewers on large rimmed baking sheet. The skewers can be made up to 6 hours in advance. Cover and chill skewers and glaze separately.
4. Coat grill rack with nonstick spray and prepare the grill for medium-high heat. Brush skewers on both sides with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
5. Serve with reserved glaze sauce.

6. Note: if you’re using bamboo skewers, be sure to soak them for at least an hour before grilling or they will burn on the grill.

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