Smoked paprika grilled shrimp.


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

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