FIRE SPICED SHRIMP

by Xavier Labelle

INGREDIENTS

  • 1 pound of extra large raw whole wild shrimp
  • 1 tablespoon vegetable oil
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • Pinch of Kosher salt

INSTRUCTIONS

  1. Preheat your Canadian Grill on High.
  2. While grill is preheating, remove the shrimp shells, leaving the heads.
  3. Butterfly shrimp by using a knife to cut each shrimp down the middle, from the head down to the tail.
  4. Remove the vein, rinse off the shrimp and lightly dry off with paper towels.
  5. Place the shrimp in a large bowl, sprinkle with all the seasonings and the oil.
  6. Mix together, ensuring the mixture evenly covers each shrimp.
  7. Using a skewer, impale the whole body of a shrimp, from head to tail. (Wrap them in aluminum foil if using wooden skewers).
  8. Place the whole shrimp on the grill and cook for 3-4 minutes on each side (Or until shells turns pink and the shrimp is opaque).
  9. Serve with your favorite sauce or condiment.
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