2 tablespoons smoked paprika 2 tablespoons sweet paprika 1 1/2 teaspoons ground cumin 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons lime juice 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided 1 pound tiger shrimp, peeled and cleaned, tail on

Step 1 In a large bowl, whisk together the smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice and one-third cup olive oil. Add the shrimp and gently toss to coat. Cover and refrigerate 30 minutes to 1 hour.

Step 2 Soak the skewers 30 minutes before grilling, then thread the shrimp, 3 to each skewer.

Step 3Heat a grill or grill pan over medium-high heat. Brush the grill with the remaining 2 tablespoons oil. Grill the shrimp just until cooked through (the shrimp will become firm and turn opaque), 2 to 4 minutes per side, careful not to overcook. Serve hot.

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