Peel and Eat BBQ Shrimp

Name: Peel and Eat BBQ Shrimp
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H34M0.000S
Yield: 4 servings
Cuisine: american
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

Getting reviews...

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

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.