This is a simple and satisfying way I’ve been preparing grilled shrimp for some time now. The truth is I never actually measure the spices. I just throw them together and it always turns out great! Consider this recipe a suggestion. It is the blend of ingredients I prefer, but of course you’re welcome to add or subtract anything to your liking. I’ve made it without the smoked paprika several times and it didn’t ruin the dish (I just prefer it with!). The key to good shrimp is how long you cook them. The minute they curl up and turn opaque they are done. Don’t leave them on the grill a minute longer. If your shrimp are chewy, it is a result of over-cooking them.

Spice-Rubbed Grilled Shrimp

INGREDIENTS

1 lb. raw shrimp, peeled and deveined
extra virgin olive oil

Spice Rub:
1/2 tsp. garlic powder
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika (optional, but I love it!)
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. onion powder
salt and freshly ground black pepper
dash cayenne pepper

DIRECTIONS

1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. To make the spice rub, stir to combine all the ingredients in a small bowl. (Can be stored in an airtight container at room temperature for a long time.)

3. Pat the shrimp dry. Rub spice mixture over both sides of shrimp. Brush the shrimp with olive oil.

4. Grill shrimp several minutes on each side (cooking times will vary depending on the size of your shrimp), until opaque.

Serves 4-6.