Thanks for the recommendation, Sandyut. As a dry rub, this adds a great South Western Flavor.
If you prefer a Marinade, I use the following with Shrimp, Beef, Chicken and Pork. For a Tri-Tip, or large pieces of meat, give a 24 hours soak for better penetration.
Try BOTH the Marinade and Rub. Good Stuff...JJ
Shrimp Fajita Marinade
1/4C Red Wine Vinegar or Fresh Lime Juice
1/4C Olive Oil
2T Soy Sauce
2T Brown Sugar
1T Chili Powder
1tsp Oregano, Mexican preferred.
1/2tsp Kosher Salt
1/2tsp Black Pepper
3-4 Cloves Garlic, Minced.
1/2tsp Cumin
Combine all and whisk well. Set aside.
Clean Shrimp and add to marinade.
Marinate 30 minutes and drain Shrimp.
Thread on soaked bamboo skewers.
Smoke or Grill as desired till just cooked through.
Makes about 3/4 Cup, enough for 1-2 pounds of Shrimp.
Note: Great on Chicken, Pork and Beef. Marinate 8 to 24 hours.
Run for the Border Rub (HOT!)*
2T Kosher Salt
2T Ancho Chile Powder
1T Chipotle Powder
1T Oregano, Mexican is preferred
1T Gran Garlic
1T Gran Onion
1T Black Pepper
1T Cayenne
1-2tsp Gnd Cumin
1tsp Cocoa Powder
1/2tsp Cinnamon
*!Reduce the Chipotle, Black Pepper and Cayenne, to 1 teaspoon Each, for less Heat! Or leave out the Cayenne.
Optional:
1T Tomato Powder
1/4C Turbinado Sugar (Sugar in the Raw)
Makes 3/4 to 1Cup Rub.