Spiced Shrimp

• 1 tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons firmly packed brown sugar
• 1 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon cayenne
• 1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined
• 2 tablespoons olive oil
• Accompaniment: lemon wedges

1. In a small bowl stir together all ingredients except shrimp and oil.
2. Arrange shrimp in one layer on a baking sheet and sprinkle with half of spice mixture.
3. Turn shrimp over and sprinkle with remaining mixture.
4. In a heavy skillet (preferably cast-iron) heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
5. Saute remaining shrimp in remaining 1 tablespoon oil in same manner.
6. Serve shrimp with lemon wedges.

chili powder, paprika, brown sugar, salt, ground cumin, dry mustard, freshly ground black pepper, oregano, cayenne, shrimp, olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/spiced-shrimp-13495 (may not work)