So when the weather finally cleared, and it became grilling time, off we went to Metropolitan Market to find enough shrimp to satiate our shrimp craving. And they had beautiful, fresh, huge, wild gulf shrimp. Bingo! We used a very simple rub out of the Weber's Way to Grill book, which is a really great grilling book and not what you'd expect (definitely not "100 ways to make burgers" as a friend had thought it might be), but it's full of great things like cedar planked salmon, flank steak roulade, even grilled fruit recipes. And this wonderful but simple rub. I'm usually not a big fan of garlic powder, but it works here. Try to seek out some high-quality fresh, wild shrimp, and a good Spanish paprika, it will make all the difference.
Smoky Paprika Grilled Shrimp
Serves 2 shrimp-hungry individuals
From Weber's Way to Grill
1 lb shrimp, peeled and deveined, tails left onMix all the dry ingredients in a small bowl. Coat the shrimp thoroughly with the rub. Set aside.
1/2 tsp Spanish Paprika
1/2 tsp garlic powder
1/4 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Thread shrimp through skewers, keeping close together—this keeps the shrimp from overcooking. If you like extra crispy or charred shrimp, separate the space between them, but keep an eye on them to prevent overcooking. Grill for 1-2 minutes a side over high heat, turning once. Serve immediately.
Kudos to my awesome husband for manning the grill. I may have picked out the recipe, but he did all the work, including the deveining, and the cooking.
This is pictured with an avocado and grilled anaheim pepper dip, also outlined in the Weber book.