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Peel-And-Eat Shrimp with Barbecue Spices
Ingredients
  • 1 ½ tablespoons sweet Pimentón de la Vera (Spanish smoked paprika)
  • 1 tablespoon ancho chile powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 garlic cloves, coarsely chopped
  • 2 pounds large shrimp, deveined but not shelled
  • ½ cup vegetable oil
  • 2 tablespoons unsalted butter
  • 4 scallions, thinly sliced
Steps
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