- 1 pound extra large shrimp (16-20 per lb.), shell on, deveined
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon ketchup
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- Lemon wedges
- Season with salt, pepper, brown sugar, chili powder, cumin, allspice, cayenne pepper, lemon juice, ketchup. Pour in olive oil and stir thoroughly. Let shrimp sit for about 15 minutes, no longer.
- Heat a dry saute pan over medium-high heat until hot but not smoking, or when a few drops of water sizzle and start to bead up before evaporating. Place shrimp in pan. Let cook on one side until the shrimp turns from opaque to white about halfway up the side, 3 or 4 minutes. Turn shrimp over. Cook until shrimp are almost cooked through. Transfer to a serving plate.
05/22/2018
recipepes.com
Chef John's ndoor BBQ Shrimp, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
