smoked sweet paprika
ancho chile powder or chili powder
packed light brown sugar
freshly ground pepper
large (21 to 30 count) shrimp, shells on
garlic cloves, coarsely chopped
thinly sliced scallion
Heat grill to high. In a large bowl, combine paprika, chile powder, sugar, cumin, salt and pepper. Add shrimp and toss until coated well.
In a large cast-iron skillet or stainless-steel saute pan placed on grill, heat 2 tbsp oil. Add one-third each of the shrimp and garlic; saute, turning once, until shrimp is opaque and just cooked through, 3 to 4 minutes. Stir in one-third of the scallion and transfer to a large platter or turn out onto brown paper bags.
Wipe out skillet with paper towels and repeat, in 2 more batches, with remaining oil, shrimp, garlic and scallion. Serve immediately. Makes 4 to 6 servings.
- In a large cast-iron or nonstick skillet, heat 2 tbsp oil over medium-high heat. Saute shrimp and garlic in batches as above. Stir in scallion and serve.
- Servings Per Recipe 4
- Fat, total(g)21,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet