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 500°F. 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.
Recipe shared from: http://www.bettycrocker.com/recipes/caramelized-chili-shrimp/5cbd634e-eccf-4c99-92c6-3695e05aa2aa?sc=All%20Appetizer%20Recipes&term=Appetizers&itemId=b0918f62-8c54-4db5-ad28-fa9411adba55