Remove the shell from the centre of the shrimp, leaving the head and tail intact.
Devein the shrimp.
Mix together the oil, garlic, paprika and salt in a shallow dish large enough to hold the shrimp in a single layer.
Stir together, then add the shrimp and turn until they are coated.
Cover with plastic wrap and refrigerate for at least 1 hour.
When ready to cook, grill for about 1 minute, or until the shrimp start to curl and the shells turn pink.
Turn over and continue to cook for an additional minute, or until cooked through.
Serve at once with lemon wedges for squeezing over the shrimp.
Ingredients:
16 -24 uncooked large shrimp
6 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 teaspoon sweet paprika or 1 teaspoon hot paprika
salt
lemon wedges, to serve
Steps/Methods:
Remove the shell from the centre of the shrimp, leaving the head and tail intact.
Devein the shrimp.
Mix together the oil, garlic, paprika and salt in a shallow dish large enough to hold the shrimp in a single layer.
Stir together, then add the shrimp and turn until they are coated.
Cover with plastic wrap and refrigerate for at least 1 hour.
When ready to cook, grill for about 1 minute, or until the shrimp start to curl and the shells turn pink.
Turn over and continue to cook for an additional minute, or until cooked through.
Serve at once with lemon wedges for squeezing over the shrimp.
