So we all love Pinterest right? Right. One thing in particular that drives me nuts (besides spam pins) is when you see something and fall instantly in love with it only to find when you click the pin it leads to a dead link or only a picture with no inkling of where it came from (or the link leads you to those shoes, oh those shoes, and yea they are $300). Something similar happened here, I followed the pin and it lead me to Foodgawker, hmm okay. So after a search I found it! The picture that had me drooling was mine, so after doing a dance in my head, I proceeded. You can imagine my dismay when I found the recipe had been removed (!!!!!) with a note saying you now must download their app to get it. Okay, I get it, the recipe was popular and now you want to use it’s popularity to get people to use your app, fine, but I ain’t doing it. Google to the rescue. After yet another search, I found it on a beautiful little blog with an owner who must have discovered it before it’s fame. Instead of being frustrated, I was happy to have found a couple more blogs that I enjoy and the recipe I would dig in to that night. Since it took me so long to find it, I won’t spend any more keeping it from you. Enjoy!
Sweet & Smokey BBQ Rubbed Shrimp (Print Me)
1 Tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons packed dark brown sugar
1 teaspoon ground cumin
3/4 teaspoon smoked paprika
3/4 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1 1/2 pounds large or extra large shrimp, peeled and deveined with tails on
1 Tablespoon canola oil
Prepare your grill for direct cooking over medium-high heat.In a small bowl combine the thyme, salt, pepper, sugar, cumin, paprika, chili powder, and cinnamon. Place the shrimp in a large bowl or ziplock bag and drizzle with oil, tossing to coat. Sprinkle rub mixture over the shrimp and toss to coat evenly. Grill the shrimp for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center (be careful not to overcook).
Source: Handle The Heat