Pinch each of sea salt, cracked black pepper and ground cinnamon
455 grams large shrimp, shelled and deveined
Pinch of fleur de sel, if desired
Cooked whole grain brown rice, quinoa or other whole grain, if desired
3 tablespoons sliced almonds, toasted
3 tablespoons golden raisins
Cilantro, for garnish
In a food processor, puree the garlic, ginger, cumin, turmeric, oil, lemon juice and cilantro with a pinch each of salt, pepper and cinnamon. Add it to a plastic bag with the shrimp and toss until coated. Refrigerate for 30 minutes, or until ready to cook.
Add the marinated shrimp (along with any excess marinade) to a large nonstick skillet over medium high heat and saute until the spices caramelize on both sides, just about one minute per side. Remove from the heat (make sure you those shrimp don’t overcook) and sprinkle with a pinch of fleur de sel, if desired.
Serve with whole grain rice, topped with almonds, raisins and more cilantro.