Dry-Rub Barbecued Shrimp

Barbecued Shrimp

  • 1 1/2 teaspoons mild chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon olive oil, plus additional for brushing grill or sauté pan
  • 1 pound medium (21-25 count) shrimp, peeled and deveined
Combine chile powder, cumin, sugar, salt, dry mustard, thyme, pepper, and 1 tablespoon olive oil in a large mixing bowl. Pat shrimp dry with paper towels. Add shrimp to spice mixture and toss until evenly coated. Cover and let marinate for 30 minutes.

Heat a grill or sauté pan to medium-high. Brush grill grates or sauté pan with a little olive oil and grill or sauté the shrimp until just barely opaque in the center, about 1 to 2 minutes per side. Serve hot or cold with rémoulade sauce for dipping.

Remoulade Sauce

  • 1/4 cup celery, finely diced
  • 2 tablespoons green onions, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 anchovy fillet, drained and finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons ketchup
  • 2 teaspoons lemon juice, freshly squeezed
  • 2 teaspoons white wine vinegar (or champagne vinegar)
  • 1 teaspoon worcestershire sauce
  • 3 to 4 drops Tabasco® Sauce
  • 1/2 teaspoon garlic, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
Place all ingredients in the bowl of a food processor. Process until thoroughly combined. Cover with plastic wrap and chill for at least 1 hour (flavor develops and will be much better after 24 hours).

Yield: 4 servings