Firecracker Grilled Shrimp
2 1/2 lb. large Gulf Shrimp, peeled and deveined
8 metal skewers
• Firecracker Rub:
1 Tbsp. Central Market Organics Paprika
1/2 Tbsp. Central Market Organics Cayenne Pepper
1/2 tsp. each: Central Market Organics Cumin and Ground Black Pepper
1/4 c. Central Market Organics Light Brown Sugar
1 Tbsp. Central Market Organics Minced Garlic
1 c. Central Market Crushed Tomatoes
Combine rub ingredients in a bowl. Measure 1/2 of rub into another bow
l and add tomatoes. Set aside.
Heat gas or charcoal grill to 400°F. Line baking sheet with foil a
nd top with grilling mesh sprayed with nonstick cooking spray.
Sprinkle shrimp with remaining rub. Thread 6 shrimp on each skewer and
place on prepared mesh. Spray shrimp with nonstick cooking spray and
grill for 2 1/2 minutes on each side. Serve shrimp over steamed rice w
ith firecracker tomato sauce.
Calories: 150, Total Fat: 3g, Cholesterol: 210mg, Sodium: 260mg, Carbo
hydrates: 6g, Dietary Fiber: 1g, Sugar: 4g, Protein: 23g