Preparation
- 1
Place all dry ingredients in a medium-sized bowl. Mix with a spoon until combined. (If you plan to use the spice and coffee blend at a later date, transfer it to an airtight container and store in a cool, dry place, out of direct light. It will keep for up to 6 months. Yield: Makes about 1 cup.)
- 2
Oil your grill and preheat it on high.
- 3
Sprinkle spice and coffee blend on shrimp.
- 4
Grill shrimp on the barbecue for 2 to 3 minutes per side (or until they’re cooked.)
Ingredients
- 2 tbsp. Van Houtte® French Vanilla ground coffee
- 2 tbsp. brown sugar
- 2 tbsp. smoked paprika
- 2 tsp. smoked chipotle chili powder
- 1 tsp. ground black pepper
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. crushed red chili flakes
- 1/2 tsp. ground cinnamon
- 1/2 tsp. dried thyme
- 1 1/2 lb. (750 g) large shrimp, deveined
Chef Ted Reader
When it comes to mastering the grill, few skill sets compare to that of Ted Reader. The Paris, Ontario-born chef has authored a whopping 21 cookbooks, including Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals, Napoleon’s Everyday Gourmet Plank Grilling, Beerlicious: The Art of Grillin’ and Chillin’, and much more.
