Grilled Shrimp


  • 2 lbs shrimp peeled and deveined
  • 4 oz red chilies
  • 6 cloves garlic
  • 2 tbsp white vinegar
  • 3 tbsp olive oil
  • For the rub:
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • ½ tbsp black pepper
  • 2 tbsp brown sugar
  • 1 tbsp salt


  1. Combine all rub ingredients thoroughly in a small bowl. Once combined, set to one side.
  2. Place all other ingredients except the shrimp in a blender or food processor. Pulse several times until you achieve a textured paste.
  3. Put the shrimp in a large bowl and add the chili-garlic paste. Cover with film and transfer to the refrigerator. Allow to marinate for at least an hour prior to grilling.
  4. Heat up the grill to 450°F/230°C.
  5. While the grill heats up, remove shrimp from the refrigerator and assemble onto skewers.
  6. Apply a generous amount of paprika rub across all surfaces of the shrimp skewers. Transfer to grill and cook shrimp for 2-3 minutes on each side, or until shrimp is firm to touch and pink in color. The internal temperature of the shrimp should be 120°F.