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Shrimp Southwestern Style

One pound shrimp, vegetable oil, and Smith & Truslow Organic Southwest Spice are all it takes for this peppery, full-flavored, crispy-on-the-outside, tender-on-the-inside shrimp recipe.


  • 1.In a large resealable plastic bag, combine olive oil and spice. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes.
  • 2.Meanwhile, soak 5 wooden skewer in water.
  • 3.Remove shrimp from refrigerator, and thread shrimp on soaked skewers.
  • 4.Place on greased grill rack. Grill shrimp, covered, over medium heat for 6-10 minutes or until shrimp turn pink, turning once. Alternativly, broil 4 inches from heat, turning once halfway through.
  • 5.Remove from skwers.
  • 6.Squeeze cut lime wedges (or lemon) over cooked shrimp.
  • 7.Serve as an appetizer, or alongside rice for a main course.
  • 8.Note: You can use precooked frozen shrimp. For best results in this case, begin to thaw shrimp 24 hours ahead. Place shrimp in a colander, cover with a tea towel. Put on a plate, and in the fridge for 24 hours. When cooking, reduce the cooking time to 4-6 minutes.


  • 1 pound jumbo shrimp (20 count)
  • 2 tablespoons olive oil
  • 1 tablespoon Organic Southwest Spice
  • 1 teaspoon organic red crushed pepper flakes (if you like it hot)
  • 1 lime, cut in wedges (or lemon, if you prefer)