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
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