Blackened Shrimp Burrito
2 Tbsp. Hungarian paprika
2 tsp. ground cumin
2 tsp. freshly ground black pepper
2 tsp. curry powder
2 tsp. Kosher salt
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. garlic powder
1 tsp. sugar
2 Tbsp. ground red chiles (not chili powder)
2 lbs. raw shrimp, peeled, deveined
3 Tbsp. extra virgin olive oil
2 Tbsp. butter
Juice of 1 lime
8 large flour tortillas
Garnishes: avocado; sour cream
In small mixing bowl, combine all spices and mix thoroughly. Place raw shrimp in large bowl and sprinkle with spice mixture, stirring to coat. Cover with plastic wrap and refrigerate for 30 minutes.
In large skillet, heat EVOO over medium-high heat. Add shrimp in single layer (cook in batches if necessary) and cook 1 ½ minutes on each side, until cooked through and pink. Remove each batch with slotted spoon and reserve in large bowl. Do not overcook or the shrimp will be tough.
When all batches are cooked, add all shrimp back to skillet. Add butter and lime juice. Stir until butter is melted and mixture is heated through.
Heat flour tortillas in a 250° oven for 5-7 minutes until warm. Spoon shrimp into center of tortillas and roll up. Slice tortilla in half and garnish with avocados and sour cream. Serve immediately.
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