Ingredients
1½lbsshrimp,jumbo, peeled, and deveined
¼tspcumin,ground, plus an addition of ⅛ teaspoon
Kosher salt and freshly ground black pepper
2tspextra-virgin olive oil
5garlic cloves,crushed
2tbsplime juice,from 1 medium lime
4tbspfresh cilantro,chopped
Preparation
Season the shrimp with cumin and salt and pepper to taste.
Heat a large nonstick skillet over medium-high heat.
Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes.
Turn the shrimp over and cook until opaque throughout for about 1 minute. Transfer to a plate.
Add the remaining 1 teaspoon of and the remaining shrimp to the pan and cook undisturbed for about 2 minutes.
Turn the shrimp over add the garlic. Cook until the shrimp is opaque throughout for about 1 minute.
Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated, and remove the pan from the heat.
Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.
