This is one of my favorite dinners and I make this meal often.  It doesn’t hurt that it’s quick and easy.  In the past however, I have just bought raw shrimp that was already peeled and deveined out of the frozen section of the grocery store.  You can use this recipe and still do this; however, I highly recommend to buy fresh shrimp and go to the extra work of peeling and deveining them yourself.  It really doesn’t take that much time and the quality of the shrimp is much better.  Plus it’s cheaper!  You definitely get more bang for your buck.  In my picture the tails are removed because my husband doesn’t like ripping them off (I do this before I saute them).  However, they make a much prettier presentation with them on.

This recipe is a great grilling recipe.  But, I’m from Michigan and it’s still winter.  I don’t let that stop me, I just saute them instead. 

1 pound jumbo shrimp, peeled and deveined (about 16-18)

1/2 teaspoon grey sea salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 - 1/4 teaspoon cayenne pepper

1/8 teaspoon ancho chili powder

1/8 teaspoon oregano

1/2 teaspoon brown sugar

Extra-virgin olive oil

1 tablespoon butter, melted

2 scallions, thinly sliced

Peel and devein thawed shrimp.  Pat dry with a paper towl.  Mix all the spices and brown sugar together.  Heat a large  (or grill pan) over medium-high heat and add the olive oil (or a grill).  Using skewers, pierce the shrimp and place them on the skewers.  Do not crowd the shrimp or they will not cook evenly.  Make sure there is plenty of space between them.  Place the shrimp in the skillet and sprinkle both sides with the spice mixture.  Saute the shrimp on each side for about 3 to 4 minutes or until shrimp is firm, opaque, and lightly pink (try not to overcook them or they will be real chewy).  Remove from the heat and plate to serve.  Drizzle the melted butter on top of the shrimp, and garnish with chopped scallions.  Enjoy!