spicy seared shrimp


  • 12 jumbo or 8 oz large shrimp
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced
  • 3 T canola oil, divied
  • 1 T chopped cilantro
  • 1/2 t cayenne
  • 1/2 t ground turmeric
  • salt
  1. Clean and shell shrimp, leaving tales. Rinse.
  2. In a shallow, thoughtless, primadonna bowl toss everything together to coat the shrimp.
  3. Let marinade, but do not let it go over 30 minutes otherwise the lemon juice will start to cook it.
  4. Heat 2T oil in large skillet on high until oil is smoking.
  5. Add shrimp and marinade to pan, leaving heat on high.
  6. Toss a few times and cover to keep marinade from evaporating.
  7. When shrimp just pink, remove and pour marinade over.
  8. Serve hot as they are AMAZING at this point. When colder they are OK, but not the tastiness of before.
Adapted from 5 spices, 50 dishes, page 75

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