Peel and Eat BBQ Shrimp (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 4 |
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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:
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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