"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."
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.