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36 shrimp (21 to 25 per lb. about 1 ½ lb. total) peeled (tail segment left on) and deveined
12, 8-inch bamboo skewers soaked in water
1 recipe Pimenton Vinaigrette
Preparation
Thread three shrimp onto each skewer.
Lay the skewers in a large baking dish and pour the vinaigrette over the skewers, turning them to coat completely. Marinate in the refrigerator for at least 30 minutes.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the skewers, flipping once, until the shrimp are just cooked through, about 4 minutes.
