Spicy Shrimp Salad

A spicy and tasty alternative to your usual salad. This shrimp is easy and simple to make ahead and served chilled or straight from the pan. It can even be marinated 15 minutes to overnight, or not marinated at all. Serve it up as a main salad meal or an appetizer. It's that simple!

Yield: serves 3-4

Difficulty Level: Easy

Prep time: 10-15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Ingredients

1 pound jumbo shrimp, fresh or thawed from frozen, shelled and deveined

3-5 dried red chili

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon salt

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon amchur

1/2 teaspoon Kashmiri chili powder

1/2 teaspoon turmeric

1 fresh lemon

2 tablespoons olive or neutral oil

Instructions

1. Grind together dried chili, coriander and cumin seeds in a mortar and pestle. Transfer to a bowl and add the remaining the spices and stir together. Next add the shrimp, freshly lemon juice, oil and mix well. At this time you can either set it aside and marinate for 15 minutes, or cover with plastic wrap and place in *refrigerator from 2 hours to overnight.

2. Heat a large frying pan on medium high to high. Add a little extra oil if needed. Add one shrimp at a time and space it out in the pan. Do not overcrowd the pan. If you are working with a smaller pan then cook the shrimp in batches. Doing this will avoid the shrimp from steam cooking.

3. Cook the shrimp about 2-3 minutes, then turn it to cook the other side for about 1-2 minutes until the shrimp looks pinkish. *Do not overlook.

4. Serve on top of salad of your making and enjoy!

*Tips:

1. If you are marinating the shrimp in the refrigerator, place on counter for at least 20 minutes before starting the cooking process.

2. Overcooking the shrimp will make it tough and chewy.