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 bowl and add tomatoes.
Heat gas or charcoal grill to 400°F. Line baking sheet with foil and top with grilling
mesh sprayed with nonstick cooking spray.
Sprinkle shrimp with remaining rub. Thread 6 shrimp on each skewer and place on prepared m
esh. Spray shrimp with nonstick cooking spray and grill for 2 1/2 minutes on each side. Se
rve shrimp over steamed rice with firecracker tomato sauce.
Calories: 150, Total Fat: 3g, Cholesterol: 210mg, Sodium: 260mg, Carbohydrates: 6g, Dieta
ry Fiber: 1g, Sugar: 4g, Protein: 23g
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