3/4 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 1/2 pounds uncooked cleaned and peeled extra-large frozen shrimp (21 to 25 shrimp per pound)

1. Arrange a rack about 6 inches under the broiling element and place a rimmed baking sheet on it. Set the broiler to high, and let the baking sheet heat for at least 10 minutes.

2. Make a Cajun spice blend for the shrimp. Place the salt, garlic powder, paprika, black pepper, onion powder, thyme, oregano and cayenne in a large bowl, and stir to combine.

3. Place the frozen shrimp in a colander, and rinse under cool running water for about 1 minute; you want to remove any ice crystals and separate any shrimp that are frozen together. Shake the colander to remove as much excess water as possible.

4. Add the shrimp to the spice mixture, and toss to combine.

5. Carefully take the preheated baking sheet out of the oven. Quickly pour the shrimp onto it. You should immediately hear the shrimp sizzle. Use tongs to arrange any shrimp that are too close or on top of each other so that they sit in a single layer, evenly spaced apart.

6. Return the baking sheet to the rack under the broiler. Broil until the shrimp curve slightly and become opaque, about 5 minutes.

Recipe notes: The spice mixture can be made up to three months ahead and stored in an airtight container at room temperature. Leftovers can be refrigerated in an airtight container for up to two days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)