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  • Sara Elizabeth

    Cajun shrimp and other recipes

  • Melissa Bolner

    Sweet, salty, and spicy-- the rub will keep up to 6 months in your freezer, but the shrimp will be gone in an instant! (The link goes to Foodmaker.com. From there, it went to http://www.adoctorskitchen.com/archives/grilled-shrimp-with-smoky-barbecue-rub-2 Note: This recipe is now exclusively available on Trufflehead, my healthy cooking app for iPhone and iPad. You can click the ad below to read about Trufflehead on iTunes and you can see it in action in the accompanying video. BUMMER! UPDATE per Katerina = Found it at adoctor'skitchen.com and it's now part of their iOS app, Trufflehead. Grilled Shrimp with Smoky Barbecue Rub 1 tablespoon chopped fresh thyme leaves 1 ½ teaspoons packed dark brown sugar 1 teaspoon Kosher salt, or to taste 1 teaspoon ground cumin ¾ teaspoon smoked paprika (pimentón, sweet or dulce) ¾ teaspoon coarsely ground fresh black pepper ¾ teaspoon chili powder ¼ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper (optional) 1½ pounds large shrimp, peeled and de-veined 1 tablespoon macadamia nut oil, or other neutral oil In a small bowl or measuring cup, combine the thyme, brown sugar, Kosher salt, cumin, smoked paprika, black pepper, chili powder, cinnamon, and cayenne (if using). Blend with a fork. (May be prepared in advance and stored in a covered container for up to 1 week in the refrigerator or up to 6 months in the freezer.) Prepare the grill with a lightly oiled rack. Preheat to high. Place the shrimp in a large bowl and toss with the oil. Sprinkle with half the rub and toss to coat; then sprinkle with the remaining rub and toss again. Place on the grill rack in a single layer and cook, turning often, until curled and opaque, about 5 minutes total. Do not overcook. Serve immediately. Makes 6 servings Per serving: Calories 149, 4 g total fat, 1 g saturated fat, 173 mg cholesterol, 3 g total carbohydrate, trace dietary fiber, 23 g protein, 485 mg sodium. (another pinner's comment = Sylvia Estey I searched too and couldn't find it but try this...equal parts of brown sugar and chili powder (3 Tbsp of each will coat about 20+ big raw shrimp), wrap in bacon first, if desired and toss in above mixture, broil, turning once, about 6-8 min or BBQ. I pin each one with a toothpick if adding the bacon. It is very yummy and looks very much like above spice rub. Enjoy!

  • Thomas Royce

    grilled shrimp with a smokey BBQ rub recipe.

  • Iris Garcia

    Sweet, salty, and spicy shrimp-- the rub will keep up to 6 months in your freezer, but the shrimp will be gone in an instant!

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