Recipe courtesy of Bobby Flay
Peel and Eat BBQ Shrimp
Total:
34 min
Prep:
30 min
Cook:
4 min
Yield:
4 servings
Level:
Easy
Total:
34 min
Prep:
30 min
Cook:
4 min
Yield:
4 servings
Level:
Easy
Total:
34 min
Prep:
30 min
Cook:
4 min
Yield:
4 servings
Level:
Easy

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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