2017-07-01 / Features

Firecracker BBQ Shrimp


Courtesy Bobby Flay Courtesy Bobby Flay 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

1) Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.

2) Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.

3) Heat your grill to high.

4) 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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