Shrimp Skewers

• 36 shrimp (21 to 25 per lb.; about 1-1/2 lb. total), peeled (tail segment left on) and deveined
• Twelve 8-inch bamboo skewers, soaked in water
• 1 recipe Pimentón Vinaigrette 

Thread three shrimp onto each skewer. Lay the skewers in a large Pyrex baking dish (or other large nonreactive container) and pour the pimentón vinaigrette over the skewers, turning them to coat completely. Marinate for at least 30 minutes in the refrigerator.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the skewers (covered on a gas grill, uncovered on a charcoal grill), flipping once, until the shrimp are just cooked through, about 4 minutes total.