This post is really about the spice rub, which can be used on shrimp, chicken, pork or various types of white fish. Here we used it for shrimp, but it’s your choice. It’s jam-packed with spicy flavor and makes enough to use for several meals. I adapted the rub from a recipe in Grill Every Day, by Diane Morgan.
- 1 tbsp Brown Sugar
- 2 tsp Kosher Salt
- 2 tsp Pepper
- 1 tsp Paprika
- 2 tsp ground Ginger
- 1 tsp Garlic Powder
- 2 tsp Cumin
- 1 lb Shrimp
- Lime wedges, for serving
Here’s what I did:
Mix all the spices together in a bowl. Whisk thoroughly to combine. That’s it!
Peel the shrimp and mix with two tablespoons of the latin spice rub and one tablespoon of EVOO. Skewer the seasoned shrimp and grill for 4-5 minutes per side over medium heat. Serve with lime wedges.
Consider serving with corn & avocado salad for a creamy, cool pairing.
A few notes, FYI:
We used chili oil instead of plain EVOO to bump up the heat for our shrimp. If you don’t have chili oil but want more heat, add a few red pepper chili flakes with the EVOO.
Store the remainder of the spice rub for up to six months in a jar or well-sealed ziploc bag. Write the date on the package so you know when you made it. Use it whenever you need a flavorful meal in a flash!