- 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
- Clean and shell shrimp, leaving tales. Rinse.
- In a shallow, thoughtless, primadonna bowl toss everything together to coat the shrimp.
- Let marinade, but do not let it go over 30 minutes otherwise the lemon juice will start to cook it.
- Heat 2T oil in large skillet on high until oil is smoking.
- Add shrimp and marinade to pan, leaving heat on high.
- Toss a few times and cover to keep marinade from evaporating.
- When shrimp just pink, remove and pour marinade over.
- 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