Fill a large bowl with cold water and add the sugar and 1/2 cup salt. Stir, then add the shrimp and let them sit in the brine for about 30 minutes. Drain.
Combine the oregano, smoked paprika, thyme, ancho chile powder, and 1 tsp salt in a large bowl. Add the shrimp and olive oil and stir until all of the shrimp are coated in the oil and spice mixture. Let sit for 10 to 15 minutes.
Melt the butter in a small sauce pan until melted and just beginning to sizzle. Add the garlic, stir, and turn off the heat.
Cook the shrimp on a very hot grill for 4 to 5 minutes, until seared on the outside and fully pink. If using a grill basket, toss once or twice to get the shrimp evenly seared. If using skewers, flip once while cooking. Serve with the garlic butter (and good bread) for dipping.
Originally Submitted
8/21/2013
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