Thaw the Cox’s Kickin’ Tikka Masala shrimp as directed on the bag. Use the included seasoning packet to season the shrimp at the cooking step below, following the package directions; omit any separate dry seasoning blend and additional salt.

In a mixing bowl, combine the olive oil, lemon juice, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.

Add the shrimp to the bowl and toss well until every piece is evenly coated with the spicy marinade. Let it rest for 10 minutes.

Preheat your grill or an indoor grill pan over medium-high heat.

Thread the shrimp onto skewers (if using wooden skewers, soak them in water first) or place them directly onto the grill grates.

Grill for 2–3 minutes per side until nice grill marks appear and the shrimp are cooked through.

Remove from the grill, squeeze fresh lemon juice over the top, and serve hot.