This is an adaptation of an old Bobby Flay recipe. I reduced the sugar, salt and oil, and added lime. Very tasty! Use peeled shrimp if you prefer, just cook for less time.
1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
1 tablespoon light brown sugar
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon canola oil
6 cloves coarsely chopped fresh garlic
1-2 limes, quartered
1 pound (21 to 24 count) large shrimp, shell on
Special equipment: wooden skewers, soaked in water for about 25 minutes
Whisk together the paprika, ancho powder, brown sugar, cumin, salt and pepper in a small bowl.
Divide mixture in half, store one half in a container or ziploc for another time. In the remaining half, stir in the garlic and canola oil to make a rough paste.
Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp. Refrigerate for at least an hour.
Heat your grill to high.
Skewer the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Squeeze on some lime juice and toss. Peel and enjoy, passing limes and napkins!
Note--You may prefer to use peeled shrimp (though leave the tails on for easier handling). Just cook for a bit less so they don't get tough.