Bobby Flay's Shrimp With Barbecue Spices

Great as an appetizer or main course, this dish is fast and healthy. If you don't want to fuss with shells, you can use shelled shrimp but cut the cumin in half and cook over moderate heat. Recipe from Food and Wine.

• Ready In: 16 mins
• Serves: 6
• Yields: 2 lb shrimp

Ingredients

• 1 1⁄2 tablespoons  sweet smoked paprika
• 1  tablespoon dried ancho chile powder
• 1  tablespoon light brown sugar
• 1  teaspoon ground cumin
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 8  garlic cloves, coarsely chopped
• 2  lbs large shrimp, deveined but not shelled
• 1⁄2 cup  vegetable oil
• 2  tablespoons unsalted butter
• 4  scallions, thinly sliced

Directions

1. In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
2. Add the shrimp and toss to coat in the spices.
3. Heat 1/4 cup of the oil in 2 large skillets until shimmering.
4. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
5. Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.