Barbecue Spiced Shrimp

• 1/4 cup smoked sweet paprika
• 2 Tbsp ancho chile powder
• 2 Tbsp light brown sugar
• 2 tsp ground cumon
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 lb extra-large (26-30 count) shrimp, shell on
• 7 Tbsp canola oil
• 12 cloves garlic, coarsely chopped
• 1/2 cup thinly sliced green onion, white and green parts.

Whisk together the paprika, ancho powder, brown sugar, cumin, salt, and pepper in a small bowl.

Put the shrimp in a large bowl, add the spice rub, and stir well to coat each shrimp.

Heat your grill to high.

Heat 3 tablespoons of the oil in a large cast-iron or stainless steel saute pan on the grates of the grill. Add one-third of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in one-third of the green onions and transfer to a large platter or turn out onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.