Grilled Shrimp with a Kick

My mum claims that I was born hiccuping.  While this may be an exaggeration, it is true that I tend to get the hiccups more than the average Joe (or Josephine).  Not just once, either.  If I get the hiccups in the morning, I am destined to get them at least three more times that same day. My kids, of course, think this is hilarious and are certain I'm putting on a show for their sheer entertainment.  I'm less than happy to oblige.   One of the triggers for these digestive disturbances is spicy foods.  Whenever I eat something spicy, it is a necessity to have a glass of water and a teaspoon of sugar close at hand, which is the only remedy that works for me.  Now, I don't want to hear all of your hiccup remedies.  Believe me, I've tried them all - drinking upside down from a cup, holding my breath, sticking my fingers into my ears, pulling my tongue (one of my least favorites and not recommended in a public place), and asking my husband to leap out from around the corner at an unexpected moment.  The only thing that works - and it works everytime - it to stir a spoonful of sugar into a glass of water and take as many small sips as I can without breathing.

The point of my rambling is to tell you that these shrimp have been known to provoke my diaphragm to do the tango, though I will admit that it was well worth the annoyance.  If you don't like your food to have moxie, simply use less of the rub.

This recipe was adapted from one by Bobby Flay.  In his recipe, he used shrimp with the shells on, applied the rub on top of the shells, and then let his guests peel the shrimp themselves.  I have made it Mr. Flay's way and it works beautifully.  If you leave the shells on, be sure to use all of the rub so that the flavors seep through to the shrimp.  If you use shrimp without shells, use about half the amount of the rub.

Soak 8 wooden skewers in water for 30 minutes.

Preheat a grill to high heat. 

In a small bowl, combine 2 tablespoon smoked sweet paprika, 1 tablespoon ancho chili powder, 1 tablespoon brown sugar, and 1 teaspoon ground cumin.

Add 2 tablespoon canola oil, 3 cloves minced garlic, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the spice mixture and whisk well. 

Place 1 pound of large shrimp in a large bowl. If you are using shrimp with the shells on, add all of the spice mixture. For shrimp with no shells, use half of the spice mixture. Stir until the shrimp are well coated.

I made a smaller portion because the kids wanted to leave the hiccups to me.

Thread the shrimp onto the skewers. Be certain that the skewer goes through the head and tail of each shrimp so that they are easier to turn on the grill.

Place the skewered shrimp on the grill and cook until just barely done, turning halfway through cooking.

The cooking time will be 4-5 minutes for shell-on shrimp and 2-3 minutes for no-shell shrimp.

Remove the shrimp from the grill and slide them off of the skewers. Mix in ¼ cup thinly sliced green onions. Serve with plenty of napkins. Oh yeah, and don't forget the glass of water and sugar. Hic!

Other shrimp recipes:

Grilled Shrimp & Pesto Pizza
Shrimp Scallion Dumplings
Southwestern Shrimp Cocktail

Grilled Shrimp with a Kick

8 wooden skewers
2 tablespoon smoked sweet paprika
1 tablespoon ancho chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
2 tablespoon canola oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound large shrimp, shells on or off
3 cloves garlic, minced
¼ cup thinly sliced green onions

Soak the wooden skewers in water for 30 minutes. Preheat a grill to high heat.

In a small bowl, combine the smoked paprika, ancho chili powder, brown sugar, ground cumin, canola oil, salt, pepper, and minced garlic.  Whisk well.

Place the shrimp in a large bowl. If you are using shrimp with the shells on, add all of the spice mixture. For shrimp with no shells, use half of the spice mixture. Stir until the shrimp are well coated.

Thread the shrimp onto the skewers. Be certain that the skewer goes through the head and tail of each shrimp so that they are easier to turn on the grill.

Place the skewered shrimp on the grill and cook until just barely done, turning halfway through cooking.  The cooking time will be 4-5 minutes for shell-on shrimp and 2-3 minutes for no-shell shrimp.  Remove the shrimp from the grill and slide them off of the skewers. Mix in the green onions. Serve.

Makes 4 appetizer servings.

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