Hot 'N' Spicy Shrimp With Avocado Salsa Recipe
Ingredients
1 lb unshelled raw shrimp 500 g
2 tsp each chili powder, paprika and dried oregano 10 ml
1 tsp cumin 5 ml
1/4 tsp cayenne 1 ml
Directions
Peel shrimp, leaving tails on; remove black vein from shrimp.
Pat shrimp as dry as possible on paper towels.
In medium bowl, combine chili powder, paprika, oregano, cumin and cayenne.
Add shrimp; toss to coat well, rubbing spice mixture lightly into shrimp so that it adheres. (Shrimp can be prepared ahead up to this point; refrigerate, covered, up to 2 hours.)
Place shrimp in lightly oiled barbecue basket or on oiled wire cake rack set on barbecue grill.
Grill over medium high heat 2 to 3 minutes, turning once, until shrimp are firm and spices have blackened slightly.
Do not overcook.
Pat shrimp as dry as possible on paper towels.
In medium bowl, combine chili powder, paprika, oregano, cumin and cayenne.
Add shrimp; toss to coat well, rubbing spice mixture lightly into shrimp so that it adheres. (Shrimp can be prepared ahead up to this point; refrigerate, covered, up to 2 hours.)
Place shrimp in lightly oiled barbecue basket or on oiled wire cake rack set on barbecue grill.
Grill over medium high heat 2 to 3 minutes, turning once, until shrimp are firm and spices have blackened slightly.
Do not overcook.
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