Ingredients Jump to Instructions ↓

  1. 1/4 cup smoked sweet paprika

  2. 2 tablespoons ancho chili powder

  3. 2 tablespoons light brown sugar

  4. 2 teaspoons ground cumin

  5. 2 teaspoons kosher salt

  6. 1 teaspoon ground black pepper

  7. 2 pounds (21 to 24) large shrimp, shell on

  8. 6 tablespoons canola oil , divided

  9. 12 cloves coarsely chopped fresh garlic, divided

  10. 1/2 cup thinly sliced green onion

Instructions Jump to Ingredients ↑

  1. Whisk together the paprika , ancho powder, brown sugar, cumin , 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. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or saute pan; add half of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turn out onto brown paper bags. Wipe out of the pan with paper towels, and repeat with the remaining ingredients.


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