Grilled Shrimp with Smoky Barbecue Rub
Food and Drink

Courtesy of McCormick, mccormick.com

Grilled Shrimp with Smoky Barbecue Rub

"The rub may be prepared in advance and stored in a covered container for up to one week in the refrigerator or up to six months in the freezer."

Serves 6

 

1 tablespoon chopped fresh thyme leaves

1 1/2 teaspoons packed dark brown sugar

1 teaspoon kosher salt, or to taste

1 teaspoon ground cumin

3/4 teaspoon smoked paprika (pimentón, sweet or dulce)

3/4 teaspoon coarsely ground fresh black pepper

3/4 teaspoon chili powder

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper (optional)

1 1/2 pounds large shrimp, peeled and deveined

In a small bowl or measuring cup, combine the thyme, brown sugar, Kosher salt, cumin, smoked paprika, black pepper, chili powder, cinnamon and cayenne (if using). Blend with a fork.

Prepare the grill with a lightly oiled rack. Preheat to high.

Place the shrimp in a large bowl and toss with the oil. Sprinkle with half the rub and toss to coat; then sprinkle with the remaining rub and toss again. Place on the grill rack in a single layer and cook, turning often, until curled and opaque, about 5 minutes total. Do not overcook. Serve immediately.

Tailgater Magazine