Shrimps Under Fire With Avocado Salsa
1 lb large shrimps cleaned and deveined 1 teaspoon cumin
2 teaspoons chili powder 1/4 cayenne pepper
2 teaspoons paprika 1 tablespoon olive oil
2 teaspoons dried oregano 1/2 teaspoon salt
Combine all the ingredients in a bowl. Add shrimps, toss to coat well. Refridgerate for at
lease 1 hour. Heat barbecue to medium-high heat. Grill shrimps 2-3 minutes in a
barbecue skillet. Turning once until done. Serve at once with avocado salsa. Serves 6.