Peel-and-Eat Shrimp with Barbecue Spices

1 1/2 tbsp. sweet Pimenton de la Vera (Spanish smoked paprika)
1 tbsp. ancho chile powder
1 tbsp. light brown sugar
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 garlic cloves, coarsely chopped
2 lb. lg. shrimp, deveined but not shelled
1/2 c. vegetable oil
2 tbsp. unsalted butter
4 scallions, thinly sliced

In a large bowl, mix paprika wth ancho chile powder, brown sugar, cumin, salt, pepper, and garlic. Add shrimp and toss to coat in spices.

Heat 1/4 c. oil in 2 large skillets until shimmering. Add shrimp to skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of butter and scallions to each skillet and swirl them in. Transfer shrimp to a platter and serve.

Note: If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.

Makes 6 servings.