Dry-Rub Barbecued Shrimp Skewers

Serves 6. Recipe is from the Viking Cooking School Outdoors: These deliciously spicy shrimp are a snap to make. Simply throw all the ingredients (except the remoulade sauce) in a large zip-top bag and leave it to marinate. Then, fire up the grill, skewer the shrimp, and in a matter of minutes, these babies are done!

Spice mixture:

1 tbl. mild chili powder

1 tsp. ground cumin

1 tsp. sugar

1 tsp. kosher salt

1/2 tsp. dry mustard

1/2 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. curry powder

1/4 tsp. cayenne pepper, or to taste

2 tbls. extra-virgin olive oil, with extra for the grill

For the spice mixture, combine all of the ingredients for the spice mixture in a gallon-sized zip-top bag. Seal the bag and shake to mix.

Shrimp:

11/2 lbs. large (12 to 15 count) shrimp, peeled and deveined

Remoulade sauce

1. Add the shrimp to the spice mixture bag, seal and shake to evenly coat the shirmp. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

2. Preheat the grill to medium high. Clean the grates with a stiff brush, then oil liberally to prevent sticking. If you’re using a grill pan, preheat a lightly oiled grill pan to medium-high heat. Thread 3 to 4 shrimp onto each skewer.

3. Place the skewers on the grill. Position a folded sheet of aluminum foil under hte exposed ends of the skewers to prevent them from burning. Grill the shrimp until just cooked through, about 2 minutes per side. Serve with warm or cold remoulade sauce for dipping.