1tablespoon sweet paprika 2 tablespoons ancho chili powder 2 tablespoons light brown sugar (or splenda brown sugar) 2 teaspoons ground cumin 3 tablespoons canola oil 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 pounds (21 to 24 count) large shrimp, shell on 6 cloves coarsely chopped fresh garlic 1/2 cup thinly sliced green onion, divided Special equipment: wooden skewers, soaked in water for about 25 minutes Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl. Place the shrimp in alarge bowl, add the spice rub and stir well to coat each shrimp. Heat your grill to high. Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients. 2 ©Teddie©         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005