Chili-Rubbed Shrimp

The first time I made this, I used jumbo shrimp and made six for myself. And then I made two more, and then two more. The next day, my friend David Zebny came over and I prepared more for lunch. The same thing happened: we just kept eating and eating. Suffice it to say, these are really addictive. This rub is also great on scallops and tuna: If you are using scallops cook about 1 minute per side. For tuna steaks, cook for 2 minutes on the top and bottom and then 1 minute on each side.

As a rule, I am not fond of garlic powder and almost always prefer to use fresh garlic. However, I keep some on hand just to make this dish, where fresh garlic wouldn’t work as well.

Serves 4 to 6.

2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon black pepper
1 tablespoon kosher salt

1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds jumbo or large shrimp, peeled and deveined, dried with a paper towel
1 to 2 limes, quartered

1. To make the rub: Place all the ingredients on a large plate and mix until well combined.

2. Place a large skillet over medium-high heat and when it is hot, add the oil and butter

3. Dredge the shrimp, about 6 to 8 at a time, in the rub. Place them in the skillet without crowding, and sear until the edges become solid and curl, about 2 minutes per side. Serve immediately or at room temperature, garnished with the lime quarters.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)