Ingredients

• 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

Instructions

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