Peel-and-Eat Shrimp with Barbecue Spices
During his visit to Savannah, Bobby Flay ate as much Gulf shrimp and barbecue as humanly possible, then came back to New York and created a recipe that cleverly combines them both. He loves to rub large peel-and-eat shrimp with a barbecue-inspired blend of paprika, chile powder, sugar and cumin before sautéing them. More Shrimp Recipes
If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.
These sweet but fiery shrimp really need a cold beer—ideally, a fresh, hoppy lager—to counter their heat. The well-known Dutch brewery Grolsch offers a light lager with refreshingly tangy herbal notes. For something with more power and richness, look for Mahr's Unfiltered Lager, from Germany.