Ingredients

• 1 teaspoon paprika
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 pounds extra large or jumbo shrimp, peeled and deveined
• 5 tablespoons unsalted butter
• 3 large cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 2 tablespoons water
• 3 scallions, white and green parts, thinly sliced

Preparation

1. Mix the paprika, ancho chili powder, cumin, sugar, baking soda and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
2. Melt the butter over medium heat in a 12-inch skillet.
3. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown.
4. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3-4 minutes.
5. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1-2 minutes more.
6. Scatter scallions over top and serve.