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Barbecue Shrimp
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Ingredients | |
1/4 cup | smoked sweet paprika |
2 tablespoons | ancho chili powder |
2 tablespoons | light brown sugar |
2 teaspoons | ground cumin |
3 tablespoons | canola oil |
2 teaspoons | kosher salt |
1 teaspoon | ground black pepper |
2 pounds (21 to 24 count) | large shrimp, shell on |
6 cloves | coarsely chopped fresh garlic |
1/2 cup | thinly sliced green onion, divided |
Special equipment: wooden skewers, soaked in water for about 25 minutes
Directions
Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
Heat your grill to high.
Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
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