Firecracker Shrimp

TeresaS's Note:

These shrimp certainly have some fire, but if you really like them spicy, adjust the cayenne pepper according to your taste. This is from a cookbook called "The Backyard Barbecue Cookbook"

• Total Time: 21 mins
• Prep Time: 15 mins
• Cook Time: 6 mins

Ingredients:

Servings: 6

• 2 lbs large raw shrimp
• 2 tablespoons olive oil

Dry spice mixture

• 2 teaspoons black pepper
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon ground sweet paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground oregano
• 1 teaspoon thyme
• 1 teaspoon garlic powder

Directions:

1. Shell the shrimp, leaving tail shells on.
2. Skewer six shrimp on each of eight metal skewers.
3. Brush with olive oil.
4. To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides.
5. Cook on a hot barbecue grill for 4 minutes each side or until shrimp are pink and tender.

Reviews

[Vicki in CT]

Good shrimp. Since the high yesterday was 15 degrees, I did a quick sear in a hot skillet and then tossed with pasta, parmesan, black olives and sun dried tomatoes.

[Becky in Wisconsin]

These were AMAZING!!! So good and flavorful. I made these as the "surf" in surf & turf for supper tonight. Sad thing, my grill ran out of gas as I was doing my steaks, so I had to finish them on my George Foreman indoor grill. Still good none-the-less. I didn't change a thing. Thanks Teresa for this recipe.

[Baby Kato]

Wow, are these shrimps spicy Teresa. These little devils are hot, hot, hot and full of flavor. They were delish served with a simple coconut rice and roasted sweet potatoes. I made them exactly as written. Thanks for sharing your recipe. Made for Fall Pac 2011.