Shelly's Recipe

PEEL-AND-EAT SHRIMP WITH BARBECUE SPICES

Category: Seafood

1 1/2 tbsp sweet Spanish smoked paprika
1 tbsp chili powder and brown sugar
1 tsp ground cumin and kosher salt
1/2 tsp freshly ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tbsp unsalted butter
4 scallions, thinly sliced

In a large bowl, mix the paprika with the chili powder, brown sugar, cumin, salt, pepper and garlic Add the shrimp and toss to coat in the spices. Heat 1/4 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 and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve. SERVES: 6 NOTES If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.