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3 pounds raw uncooked large shrimp (21 to 24 count, peeled & deveined)
1 Tbsp extra-virgin olive oil
2 tsp Chipotle Rub
2 Tbsp light brown sugar
2 tsp ground cumin
2 tsp season salt
1 tsp ground black pepper
4 cloves garlic (coarsely chopped)
In large bowl, whisk together the olive oil, chipotle rub, brown sugar, cumin, season salt, garlic and pepper. Add shrimp and toss until fully covered. Cook in a hot pan, preferably a cast iron if available, or toss on a flat top grill, such as a Blackstone. Serve.