Peel ‘n’ Eat Shrimp

This is really damn good and so easy. I served roasted rosemary red potatoes & corn on the cobb with the shrimp.

  • 1 ½ tablespoons paprika
  • 1 tablespoon ancho chile powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 garlic cloves, coarsely chopped
  • 2 pounds large shrimp, deveined but not shelled
  • ½ cup olive oil
  • 2 tablespoons unsalted butter

In a large bowl, mix the paprika with the ancho chili powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.

Heat ¼ cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter to each skillet and swirl them in it. Transfer the shrimp to a platter. Garnish with fresh parsley & lemon and serve.