Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds peeled and deveined jumbo shrimp
  • 1/4 teaspoon plus 1/8 teaspoon ground cumin
  • Kosher Salt and freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 5 garlic cloves (crushed)
  • 2 tablespoons lime juice (from 1 medium lime)
  • 3 to 4 tablespoons chopped fresh cilantro

Instruction

  • 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, about 1 minute. Transfer to a plate.
  • Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, 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.