Ancho Chili and Cinnamon Shrimp
Mix the oil, chili and cinnamon in a bowl large enough to fit the shrimp, preferably one that has a good lid. If you can't find ancho chili powder, you can use regular chili powder which adds garlic powder, cumin, oregano and salt to the ancho chili. But nothing wrong with an extra bit of flavor.
If you go with shrimp in the shell, I recommend a partial butterfly. Using a sharp knife, or one with a sharp serrated edge, cut through the shell along the top (back?) of the shrimp so that you cut halfway through the shrimp from the head down to the tail. This will let the marinade get in and flavor the shrimp better. Add the butterflied shrimp to the marinade.
For best results, put the shrimp on a skewer. I chose the lazy way and used my Weber Grill Basket.
Serve it up and enjoy.