These shrimps, threaded on wooden skewers, maintain their shape and look elegant. The dusting of lime zest and spice is easy to do — perfect party food.
1 lb. raw shrimp in shells, not deveined (to yield approximately 21 to 25 shrimp)
3 tbsp olive oil
2 tsp soy sauce
Finely grated zest of 2 limes
1 tsp brown sugar
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
Pinch cayenne pepper
Step 1: Preheat oven to 350°F. Line a baking sheet with foil.
Step 2: Peel the shells off the shrimp. Thread each shrimp onto a 5" or 6"-long wooden skewer, beginning at the thick end of the shrimp and pushing the skewer through to the tail (the shrimp can be prepared up to this point, wrapped and chilled up to 1 day ahead).
Step 3: Mix together the olive oil and soy sauce. Brush all sides of the shrimp and place on the prepared baking sheet.
Step 4: Mix the lime zest, brown sugar, cumin, paprika, salt and cayenne pepper. Sprinkle on the top side of the shrimp.
Step 5: Roast the shrimp, without turning, 12-15 minutes until cooked through. Serve immediately.
Makes 24 skewers