Caramelized Chili Shrimp
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon kosher (coarse) salt
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
1 clove garlic, finely chopped
1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
1/4 medium fresh lime
1. Heat oven to 500F.(260C) Line 15x10x1-inch pan with foil; spray foil with cooking spray.
2. In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
3. Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.
To keep your guests from getting sticky fingers, serve these shrimp with toothpicks.
Kosher salt has larger grains than ordinary table salt and contains no additives.