Preparation: 20-30 minutes
This recipe is a keeper from Chef Bobby Flay and can be scaled down for small gatherings.
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
6 cloves coarsely chopped fresh garlic
1/2 cup thinly sliced green onion, dividedWooden skewers
Optional: Liquid Smoke
Ahead of time: Soak wooden skewers in water for about 25 minutes
Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
(add a little liquid smoke too, if desired)
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 (or outdoor grill) to cook until just cooked through, 3 to 4 minutes. Transfer to a large platter. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
sprinkle/toss with green onions.
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