- 3/4 tsp. salt
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. curry powder
- 1/8 tsp. cayenne pepper
- 1/8 tsp. cinnamon
- 1 1/4 lb. large shrimp, peeled and deveined
- Garnish with chopped cilantro and lime wedges
To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.
For grilling: Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. Thread shrimp on skewers and place on grill for 1 to 2 minutes (until pink) then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. Squeeze lime juice over top and garnish with chopped cilantro, if desired.
For pan frying: In a large skillet, melt about a tablespoon of light butter over medium-high heat. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. Squeeze lime juice over top and garnish with chopped cilantro, if desired. Enjoy!