4/5
(1 Votes)
Ingredients
- 1 tablespoon chopped fresh thyme leaves
- 5 1/2 teaspoons packed dark brown sugar
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon ground cumin
- 3/4 teaspoon smoked paprika (pimentón, sweet or dulce)
- 3/4 teaspoon coarsely ground fresh black pepper
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper, or to taste
- 5 1/2 pounds large shrimp, peeled and de-veined
- 1 tablespoon canola oil
Preparation
Step 1
1 In small bowl or measuring cup, combine thyme, brown sugar, kosher salt, cumin, smoked paprika, black pepper, chili powder, cinnamon, and cayenne; blend with fork. (May be prepared in advance and stored in covered container for up to 1 week in refrigerator or up to 6 months in freezer.)
2Prepare grill with a lightly oiled rack and preheat to high.
3Place shrimp in large bowl; toss with oil.
4Sprinkle with half the rub and toss to coat; then sprinkle with remaining rub and toss again.
5Place on grill rack in single layer; cook, turning often, until curled and opaque, about 5 minutes total. Serve immediately.