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BBQ Peel-and_Eat Shrimp

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.


BBQ Shrimp


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.

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This page contains a single entry from the blog posted on July 19, 2012 5:04 PM.

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