Serves: 6
Total Calories: 60

1 tablespoon pure ancho or pasilla chili powder
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground allspice
1/4 teaspoon salt
1 clove garlic (large), finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable oil or olive oil
1 pound (16 to 20) large shrimp, peeled and deveined, tails on

1. In a medium bowl, mix together all of the ingredients except the shrimp. Add the shrimp and toss to coat completely. Cover and refrigerate 1 hour or up to 6 hours.

2. Place the oven rack on the top level and preheat the oven to 500°. Oil a baking sheet. Remove shrimp from the refrigerator and place on the baking sheet in a single layer. Bake shrimp until pink and curled, and opaque inside, 4 to 5 minutes. Serve hot or at room temperature.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 60
Calories from Fat: 23

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