Indian Spice-rubbed Shrimp

Getting spices today is as easy as taking a stroll to our local grocery store, but that wasn’t always the case. In fact, there was a time when spices were worth more than gold!

During the Middle Ages, it has been said that:

• one pound of ginger was worth a sheep
• one pound of mace was worth three sheep or half a cow
• one sack of pepper was said to be worth a man’s life

Luckily, this dinner is far more affordable, but still worth its weight in gold.

INGREDIENTS

• 1 pound raw jumbo or extra-large shrimp, peeled and deveined
• 2 tablespoons gin or water
• 1 tablespoon minced garlic
• 1 tablespoon grated peeled fresh ginger
• 1 1/2 teaspoons light brown sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric, rounded
• 1/4 teaspoon ground cloves
• 2 tablespoons canola oil, divided
• 1/8 teaspoon fine sea salt
• 1 1/2 tablespoons fresh lemon juice, divided
• 2 1/2 ounces baby lettuce mix (about 5 loosely packed cups)

DIRECTIONS

1. Pat shrimp dry with paper towels and place on a plate or shallow dish. Stir together gin, garlic, ginger, sugar, cayenne, black pepper, cumin, cinnamon, turmeric, and cloves in a bowl. Rub spice paste all over shrimp. Let stand at room temperature 30 minutes.
2. Heat a large well-seasoned carbon steel or cast-iron skillet over high. Add 2 teaspoons oil and swirl to coat. When shimmering, add half of the shrimp in a single layer. Cook, without stirring, until shrimp have curled and there are some rich browned spots underneath, about 2 minutes. Turn and cook, stirring often, until spices are fried and shrimp are cooked through, 1 to 2 minutes. Remove shrimp to a plate, scraping out all the spice bits from skillet. Quickly wash the skillet before repeating cooking process with 2 teaspoons oil and remaining shrimp. When done, sprinkle shrimp with salt and 1 tablespoon lemon juice.
3. Toss together lettuce mix, remaining 2 teaspoons oil, and remaining 1 1/2 teaspoons lemon juice in a bowl. Arrange on a platter. Top with the shrimp and serve.

NUTRITIONAL FACTS

Serves 4. Serving Size 4oz shrimp and 1 and ¼ cup lettuce.

RECIPE SOURCE

This recipe comes from Cooking Light!

https://www.cookinglight.com/recipes/indian-spice-rubbed-shrimp