1 1/2 pounds peeled and deveined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Kosher Salt and freshly ground pepper
2 teaspoons CVR Persian Lime Olive Oil
5 garlic cloves, crushed
3 to 4 tablespoons chopped fresh cilantro
- Season the shrimp with cumin, and salt and pepper to taste.
- Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to plate.
- Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
- Add the cilantro, toss well, and serve.