Firecracker Shrimp Kebabs

125

By SockMonkeySlippers

Prep Time:

15m

Bake/Cook Time:

Yield:

4 - 6 servings

Fire up the grill because these Firecracker Shrimp are a show stopper! A spicy chili rub with a delightful touch of brown sugar makes these grilled shrimp kebabs the perfect summer meal.

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Products Used

1 lb. Dark Brown Sugar Box

Ingredients

1 1/2 tablespoons smoked paprika
1 tablespoon Dixie Crystals Dark Brown Sugar
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound (16-20) jumbo gulf shrimp, in shell and deveined
1 red onion, peeled and sectioned
10 to 12 bamboo skewers

Directions

In a large bowl, mix to combine paprika, brown sugar, chili powder, cayenne, cumin, salt and pepper. Add shrimp to spices and toss to coat. Cover with food-grade plastic wrap and marinate in refrigerator for up to 1 hour.
Preheat gas grill to medium-high or light a charcoal grill. Submerge bamboo skewers in water for at least 10 minutes prior to grilling.
Using two skewers at a time for easier handling, spear shrimp on both skewers. Next, skewer an onion slice and then a shrimp and continue in that pattern. Repeat with remaining bamboo skewers.
Place shrimp kebabs on the grill for 3 minutes a side until shrimp are bright pink and opaque. Serve hot and remove shell before eating.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Meredith Steele @InSockMonkeySlippers.

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