Makes 4 servings
1 lb. shrimp, peeled & deveined*
3 TBL olive oil, divided
zest and juice of one lime
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp cumin
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
Pat shrimp dry with paper towels. Toss shrimp, 1 TBL olive oil, lime zest, salt, pepper, cayenne and cumin in a bowl.
In a heavy skillet, sauté garlic in remaining olive oil. Add shrimp in a single layer. Cook 2 minutes before turning, then stir until shrimp is cooked through. Add lime juice and cook one more minute. Remove from heat, top with cilantro and serve immediately.
*I use shrimp labeled 31-40 per pound, but that’s all a matter of preference. This recipe will work with shrimp of any size.