We halved this recipe!
recipe from The New York Times, December 29, 2004
Ingredients:
1/2 cup extra virgin olive oil
1 tablespoon mild Spanish paprika
1 1/2 teaspoons ground cumin
2 teaspoons salt, or to taste
Pinch cayenne
3 cloves garlic, sliced
3 pounds large shrimp, peeled and deveined
Juice of 2 lemons.
Directions:
1. Place oil in a small saucepan. Add paprika, cumin, salt, cayenne and garlic. Bring to a simmer, and cook just until garlic starts to brown. Remove from heat, and remove garlic.
2. Place shrimp in a bowl. Toss with oil and spice mixture. Arrange shrimp in a single layer in a baking dish.
3. Heat broiler. Place shrimp under broiler until lightly browned. Douse with lemon juice. Skewer on toothpicks and serve.
Yield: About 60 shrimp.