Prep 15 mins
Cook 6 mins
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"
- Shell the shrimp, leaving tail shells on.
- Skewer six shrimp on each of eight metal skewers.
- Brush with olive oil.
- To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides.
- Cook on a hot barbecue grill for 4 minutes each side or until shrimp are pink and tender.
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.
Definitely good and definitely spicy! So easy to prepare and grill up. I did cut back on the red pepper and cayenne just a tad bit. Will definitely keep this recipe handy. Made for PRMR, October, 2013.
Excellent!!! I made two skewers of shrimp with this spice mix on them for my DS's girlfriend and myself and wish I had made more then the two. So quick and easy, but the flavor really packs a punch. We aren't fans of the really spicy/numb your mouth type of foods, so I adjusted the cayenne and crushed red pepper flakes to suit our taste, which worked out so well. After grilling them, we added some fresh lemon juice, so good!! Thanks for sharing the recipe. Made for Please Review My Recipe Tag Game.