Ingredients:

• 2 tbsp sweet paprika;
• 2 tbsp smoked paprika;
• 1/2 teaspoon ground cumin;
• 2 garlic cloves, minced;
• 1 teaspoon Kosher salt;
• 1/2 teaspoon freshly ground black pepper;
• 2 Tbsp lime juice;
• 1/3 cup olive oil;
• 1 lb of large shrimp, cleaned and peeled, tails on;
• Bamboo skewers

Method: Soak the skewers in water for half an hour before grilling. In a large bowl whisk together the spices—the paprikas, cumin, garlic, salt, and pepper—and the lime juice and olive oil. Add the shrimp and toss to coat with the marinade. Keep chilled for  an hour. Prepare grill for medium-high direct heat, or heat a grill pan. Thread the shrimp onto skewers. Baste the grill grates with some vegetable oil so that the shrimp don't stick. Grill or cook a few minutes per side (2-4, depending on the size of the shrimp), until the shrimp are just cooked through. Remove from grill and serve immediately.