Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 24 hors d'oeuvres

　　1 tablespoon chili powder

　　1 1/2 teaspoons paprika

　　1 1/2 teaspoons firmly packed brown sugar

　　1 teaspoon salt

　　3/4 teaspoon ground cumin

　　1/2 teaspoon dry mustard

　　1/2 teaspoon freshly ground black pepper

　　1/4 teaspoon dried oregano, crumbled

　　1/4 teaspoon cayenne

　　1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined

　　2 tablespoons olive oil

　　

Accompaniment:

Accompaniment: lemon wedges

　　

Step 1

In a small bowl stir together all ingredients except shrimp and oil. Arrange shrimp in one layer on a baking sheet and sprinkle with half of spice mixture. Turn shrimp over and sprinkle with remaining mixture.

　　

Step 2

In a heavy skillet (preferably cast-iron) heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 tablespoon oil in same manner.

　　

Step 3

Serve shrimp with lemon wedges.