© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: TeresaS
Servings: 6
These shrimp certainly have some fire, but if you really like them spicy, adjust the cayenne pepper according to your taste. This is from a cookbook called The Backyard Barbecue Cookbook.
2 pounds large raw shrimp
2 tablespoons olive oil
For the Dry Spice Mixture:
2 teaspoons black pepper
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon dried chili pepper flakes
1 teaspoon ground sweet paprika
½ teaspoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon thyme
1 teaspoon garlic powder
Shell the shrimp, leaving tail shells on. Skewer six shrimp on each of eight metal skewers. Brush with olive oil. To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides. Cook on a hot barbecue grill for 4 minutes each side or until shrimp are pink and tender.