Lifestyle and entertaining expert Mar Jennings treats Mamiverse to a grilled shrimp delight that doubles as either an appetizer or entrée.

4 for dinner or 6-8 as an appetizer

1 lb raw shrimp, peeled and deveined with the tail left on
1½ t ancho chili pepper powder
2 t brown sugar
¼ t kosher salt
¼ t ground cumin
¼ t oregano
¼ t garlic powder
¼ t onion powder
2 T avocado oil
Fresh cilantro leaves, for garnish
1 lime, cut in wedges for garnish
Approximately 10 skewers

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  1. If you are using wooden skewers,  soak them in water for up to 30 minutes to prevent them from burning on the grill.
  2. Rinse shrimp thoroughly in a colander under cold running water.
  3. In a large mixing bowl, toss the shrimp with 1 T avocado oil and set aside.
  4. Prepare the gill to medium heat.
  5. Combine next seven ingredients (ancho chili powder through onion powder) in a small bowl.
  6. Sprinkle over shrimp and toss until the shrimp are evenly coated.
  7. Let sit for 10 minutes.
  8. Skewer the shrimp from tail to head, keeping the shrimp as straight as possible to prevent the shrimp from curling.  This allows the shrimp to cook evenly.
  9. Grill the shrimp for approximately 2 minutes per side, until opaque.
  10. Drizzle the remaining tablespoon of avocado oil over the shrimp.
  11. Garnish with cilantro and fresh lime and serve.