These shrimp. They are so good and I ate them hot and cold and loved them both ways. I don’t always think shrimp are great as leftovers, but I seriously ate these for 3 days straight. They are heavily spiced, but not too spicy, if you get what I mean. Unless you use hot chili powder and then you’ll get a kick. They have a ton of depth and richness to them that brightens up with just a spritz of lemon juice. I ate them plain, in a creamy sauce, on salad, as a snack…they were great to have on hand. If you don’t have access to a grill, you could probably cook them in a cast iron skillet and they’d still be delicious.

I like to use big shrimp for this, but I imagine you could cook a bunch of medium shrimp like this too and they would be easy to toss into salads or omelets or something. Play around with it. I hope you love them too!

Heavenly Spiced Shrimp

1 lb. extra large shrimp, uncooked but peeled with tail on

1 tsp. olive oil

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

1/2 tsp. salt

Lemon wedge

Directions

1. Place olive oil and all of the spices in a large bowl.
2. Add the raw (defrosted and rinsed if they started frozen) shrimp to the bowl and toss thoroughly. Use your hands and rub the spices all over the shrimp.
3. Let the shrimp marinate in this dry rub for about 15 minutes.
4. Preheat the grill, including whatever tray or basket you plan to grill the shrimp on. If you prefer to use skewers, then go ahead and skewer your shrimp.
5. Place the shrimp on the heated tray and close the lid.
6. Let cook for about 90 seconds, then flip the shrimp.
7. Close the lid for another 30 seconds, just long enough to grab a plate.
8. When they are pink and opaque, remove from the grill.
9. Spritz with a lemon wedge or two and dig in!

Serves 3-4