Today my girls and I headed out to the mall to buy some clothes for back-to-school. Bracing myself I survived the crowded, dark, music-blasting, perfume-bombed stores to yield quite a stash of clothing for two teens to be quite happy with (despite not wanting school to start). Rushing home, I needed a good dinner idea that could be made in a flash. This came to mind instantly! This dish is great to top a salad or serve as an appetizer. Smoky and packed with flavor. This rub is also great on any light and flaky fish (or chicken/pork). It whips up in second and grilling only takes a few minutes. I’m serving atop a fresh bed of baby spinach. Perfect, easy summer dinner on a busy day (they all seem that way lately).
1-2 lbs of large to extra large peel and eat shrimp
1 tablespoons of smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon of sea salt (I used LoSalt to use a low sodium option)
1/2 teaspoon of ground pepper
Mix the spices in a bowl until well-combined. While preheating your outdoor grill or pan (on an outdoor grill you will need a mesh pan for grilling so the shrimp don’t fall through the grates) – preheat to 375-400 degrees. Rub the shrimp in the spice mixture. Coat each side really well. Grill for 4-5 minutes on each side. Remove and serve or top your greens and enjoy.
— Knead to Cook