This recipe made it’s family debut on Super Bowl Sunday, 2008
1 1/2 Tablespoons Spanish smoked paprika (Pimenton de la Vera)
1 Tablespoon ancho chile powder
I substituted 1 tsp. Chipotle Seasoning & 2 tsp. regular chile powder)
1 Tablespoon light brown sugar
1 tsp. salt
1/2 tsp. ground black pepper
8 cloves garlic, minced
2 lbs. large shrimp, deveined but not shelled
1/2 cup oil
2 Tablespoons unsalted butter
4 scallions, thinly sliced
1. In a large bowl, mix the paprika, ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.
2. Heat 1/4 cup oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.