SPICY SEARED SHRIMP

"This tangy recipe is one of the easiest ways to make shrimp. In fact, I demonstrated the entire recipe - from start to finish during a five-minute appearance on TV as a guest chef. It takes an extra three minutes to get the marinade ready, so if you can spare eight minutes, you can make a fantastic shrimp dish. Serve either as an appetizer or as a main course with French bread to soak up all the delicious juices. This dish is so colorful on its own, it doesn't even need a garnish."

12 jumbo or 8 ounces large tiger shrimp
1/2 lemon, juiced
2 cloves garlic, minced
3 tablespoons canola oil, divided use
1 tablespoon finely chopped fresh cilantro leaves
1/2 teaspoon ground cayenne pepper
1/2 teaspoon turmeric
Salt

Clean and shell the shrimp, leaving the tails on. Rinse.

In a shallow bowl, combine the lemon juice, garlic, 1 tablespoon of the oil, the cilantro, cayenne, turmeric, and salt. (Some frozen shrimp are salted, so remember to take that into account.) Before adding the shrimp, stir well and taste - the marinade should be tangy and spicy. Add the shrimp and toss to coat evenly with the marinade. Set aside.

Heat a large skillet on high heat and add the remaining 2 tablespoons oil. When the oil is smoking, add the shrimp and marinade to the pan. Leave the heat on high. Toss the shrimp several times. Cover the pan while the shrimp cooks so all the marinade doesn't evaporate. When the shrimp are just pink, about 5 minutes, remove and arrange them on a platter, pouring any remaining juices over. Do not overcook.

Serve hot or at room temperature.

VARIATION:

TO COOK ON A GRILL:
You can also barbecue the shrimp. Use wooden wooden skewers that have been soaked in water for half an hour. Skewer the shrimp, draining and reserving the marinade. (Pour the marinade into a small saucepan and bring to a rolling boil before using for basting.) Barbecue the shrimp over high heat until just cooked through. Baste with the marinade occasionally.

Serves 4 as an appetizer or 2 as a main dish
Adapted from source: 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices by Ruta Kahate