Last summer, Camille and I took a liking to grilling in her side yard. Crafty gals that we are, we fashioned a massive metal, shallow dish into an outdoor grill by filling it with coals, placing an oven rack on top, and lighting the whole mess on fire.
We then grilled everything in her apartment.
Among the blackened grub were skewers of these brown sugar-cayenne shrimp, plucked from a recipe in her favorite Nordstrom cookbook. They were outstanding- warmly sweet and spicy with a crisp charred crust. Juicy and snappy to the tooth upon biting.
We’ve been talking and fantasizing about these skewers for a year now; it’s time we made ‘em again.
Grilled Spicy Brown Sugar Cayenne Shrimp
- 1 tablespoon fresh lime juice
- 1 tablespoon canola oil
- 3/4 teaspoon cayenne pepper
- 1 ½ tablespoons brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 lb large shrimp, peeled with tails on
- 4 wooden skewers, for grilling
Combine lime juice, oil, cayenne, brown sugar, garlic, and salt; mix well. Rub the shrimp in the spice mixture. Place shrimp and spices in a gallon sized sealable plastic bag. Refrigerate at least 1 hour.
Preheat the grill. Remove the shrimp from the bag. Divide the shrimp into 4 servings, inserting a wooden skewer through each serving.
Place the skewers on the grill for 2-3 minutes per side, until the shrimp have turned an opaque pink.