This recipe made it’s family debut on Super Bowl Sunday, 2008

1 1/2 Tablespoons Spanish smoked paprika (Pimenton de la Vera)

1 Tablespoon ancho chile powder

I substituted 1 tsp. Chipotle Seasoning & 2 tsp. regular chile powder)

1 Tablespoon light brown sugar

1 tsp. salt

1/2 tsp. ground black pepper

8 cloves garlic, minced

2 lbs. large shrimp, deveined but not shelled

1/2 cup oil

2 Tablespoons unsalted butter

4 scallions, thinly sliced

1. In a large bowl, mix the paprika, ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.

2. Heat 1/4 cup oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter and scallions to each skillet and swirl them in. Transfer the shrimp to a platter and serve.