Spicy Catalan Shrimp
Prep Time
Cooking Mode
2 garlic, crushed
12 jumbo shrimp
15 ml tbsp. sherry vinegar
30 ml tbsp. Orange Juice
15 ml tbsp. fresh coriander, chopped
15 ml tbsp. ground cumin
5 ml tsp ground Cayenne pepper
15 ml tbsp. paprika
45 ml tbsp. olive oil
2 garlic, crushed
12 jumbo shrimp
15 ml tbsp. sherry vinegar
30 ml tbsp. Orange Juice
15 ml tbsp. fresh coriander, chopped
15 ml tbsp. ground cumin
5 ml tsp ground Cayenne pepper
15 ml tbsp. paprika
45 ml tbsp. olive oil
Directions
1Mix all ingredients to form a paste.
2Coat shrimp with spice paste and thread onto soaked skewers to make them easier to cook.
3Grill over high heat for about 2 minutes on each side.
4Remove shrimp from skewers and serve over orange slices.
5: Soaking bamboo skewers in cold water keeps them from burning and makes them easier to disassemble when plating.
Tips
1
Soaking bamboo skewers in cold water keeps them from burning and makes them easier to disassemble when plating.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note