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5 from 1 vote

BBQ Grilled Shrimp

Servings: 6 servings
Author: Jennifer Locklin


  • 3 pounds 21 to 24 count large shrimp, peeled & deveined, tail on
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chipotle chili powder
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons Lawry’s Season Salt
  • 1 teaspoon ground black pepper
  • 4 cloves coarsely chopped fresh garlic


  • Whisk together the chipotle chili powder, brown sugar, cumin, season salt and pepper in a small bowl.
  • Place the shrimp in a large bowl, toss with olive oil and garlic. Add the spice rub and stir well to coat; set aside.
  • Heat grill to high.
  • Skewer shrimp with 2 skewers to prevent difficulty in turning shrimp.
  • Place on a grill to cook until just cooked through, 2 to 3 minutes per side.