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Spicy Baked Shrimp

Camarones Picanté al Horno
Serve these spicy oven-baked shrimp with crisp tortilla chips and ice cold beer or margaritas. Pure chili powders are sold in cellophane packages in the Mexican section of many supermarkets and Mexican markets.
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Ingredients

Makes 6 servings

  • 1 tablespoon pure ancho or pasilla chili powder
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
  • ⅛ teaspoon ground allspice
  • ¼ teaspoon salt
  • 1 large garlic clove finely chopped
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil or olive oil
  • 1 pound 16 to 20 large shrimp, peeled and deveined, tails on

Instructions

  • In a medium bowl, mix together all of the ingredients except the shrimp.
  • Add the shrimp and toss to coat completely.
  • Cover and refrigerate 1 hour or up to 6 hours.
  • Place the oven rack on the top level and preheat the oven to 500°.
  • Oil a baking sheet.
  • Remove shrimp from the refrigerator and place on the baking sheet in a single layer.
  • Bake shrimp until pink and curled, and opaque inside, 4 to 5 minutes.

Notes & Wine Advice

Serve hot or at room temperature.
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Course; Appetizer / Fish
Cuisine; Mexican