Chef John Pierce,
Mezzo’s The Grill
Ingredients
Shrimp
16 oz shrimp, peeled and deveined (about 16-20 shrimp)
Southwest spice (see recipe below)
Southwest Spice
1 cup paprika
1 tsp cayenne
1/2 cup thyme
1/4 cup celery salt
1/4 cup onion
1/4 cup garlic powder
3 Tbsp fresh black pepper
1 Tbsp ground cumin
1 Tbsp salt
Method
Southwest Spice
- Mix together all spices, set aside
Shrimp
- Coat shrimp in southwest spice and skewer one shrimp lengthwise per skewer.
- Over medium heat, grill skewer until shrimp is opaque, about
4 minutes. - Serve with your favourite dipping sauce.
Yield 4 servings