Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) ground cumin
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 5 cloves (15g) garlic, thinly sliced
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (2g) lime zest
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 small pinch (0.5g) red pepper flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a small bowl, toss the shrimp with cumin, smoked paprika, salt, and pepper until evenly coated.
  2. Heat the olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until translucent and fragrant, but not brown.
  3. Increase heat to medium-high. Add the shrimp in a single layer and sear for 2 minutes per side without moving them, until they develop a mahogany-colored crust and form a 'C' shape.
  4. Turn off the heat. Immediately pour in the lime juice and sprinkle the lime zest and red pepper flakes. Toss rapidly for 30 seconds to emulsify the glaze.
  5. Stir in fresh cilantro just before plating.