- Yield: 4 to 6 servings
Ingredients
1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24) large shrimp, shell on
6 tablespoons canola oil, divided
12 cloves coarsely chopped fresh garlic, divided
1/2 cup thinly sliced green onion
Directions
- 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.
