¼ cup smoked sweet paprika
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 lbs (21-24) large shrimp, shell on
6 tablespoons canola oil, divided
12 cloves coarsely chopped fresh garlic, divided
½ cup thinly sliced green onion
1. Whisk together the paprika, ancho powder, brown sugar, cumin, salt and pepper in a small bowl.
2. Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
3. Heat your grill to high. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or sauté pan; add half of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out of the pan with paper towels, and repeat with the remaining ingredients.