Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 24 hors d'oeuvres
Ingredients
1 tablespoon chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons firmly packed brown sugar
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined
2 tablespoons olive oil
Accompaniment:
Accompaniment: lemon wedges
Preparation
Step 1
In a small bowl stir together all ingredients except shrimp and oil. Arrange shrimp in one layer on a baking sheet and sprinkle with half of spice mixture. Turn shrimp over and sprinkle with remaining mixture.
Step 2
In a heavy skillet (preferably cast-iron) heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 tablespoon oil in same manner.
Step 3
Serve shrimp with lemon wedges.
