There are just days left until the manuscript for my cookbook is due!! It’s always nerve wracking to turn in a piece of written work because you never know if what you wanted to say has been properly conveyed. I always have a small moment of panic right before pressing the “send” button on a piece of work that it will just sound like Pig Latin to the other person. Thankfully that’s never happened. I’m crossing my fingers it won’t happen with the manuscript!
I also start my last semester of university this Monday. Well hopefully my last, granted I pass all my classes! It would be such a huge bummer if I failed my first class during my last semester of university. Then I’ll have my bachelor’s degree. If you didn’t know, I’m currently taking a break from culinary school to finish my bachelor’s degree. I just can’t imagine life without school in it right now because it’s all I’ve ever known. It will be a weird feeling to be completely done with school relatively soon. What will I do with my life?!
By the way, we used our new Emile Henry Pizza Stone on the grill to cook these babies up. It worked perfectly because we didn’t have to worry about the shrimp falling through the larger cracks in the grill grate and the shrimp cooked completely evenly. Now onto the food…
Taste: Slightly spicy, smoky, earthy, and sweet.
Texture: Perfectly cooked. I just love that distinct, almost indescribable texture of shrimp.
Ease: Wonderfully simple and fast.
Appearance: I don’t know how anyone could resist a plate of this shrimp. Well, maybe someone who has a shellfish allergy could resist. But it would be hard!
Pros: Easy and fast enough for a weeknight meal. Healthy.
Cons: Absolutely none.
Would I make this again? Yes.
How to make Grilled Shrimp with Smoky BBQ Rub
Yield: 4-6 servings
1 tablespoon chopped fresh thyme leaves
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 the 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. Drizzle with oil and toss to coat. Sprinkle with herb and spice mixture 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.
From Deborah Chud via the Huffington Post
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