Spiced Lemon-Garlic Shrimp Delight

1. Prepare Shrimp

Start by peeling and deveining 3 pounds of jumbo shrimp. Once cleaned, rinse them under cold running water, then drain and pat them dry thoroughly.

2. Make Marinade

In a blender, combine 10 cloves of peeled and coarsely chopped garlic, a piece of fresh ginger (about 2 inches long and 1½ inches wide), 2 sliced fresh hot green chilies (or ¼–½ teaspoon cayenne pepper), 3 tablespoons of lemon juice, 1 teaspoon of salt, and ⅛ teaspoon of freshly ground black pepper. Blend this mixture at high speed until it transforms into a smooth paste.

3. Marinate Shrimp

Transfer the shrimp to a large bowl and mix them thoroughly with the garlic-ginger paste. Cover the bowl and let the shrimp marinate for about 1 hour at room temperature, or if you have more time, let them marinate in the refrigerator for 2 to 4 hours.

4. Heat Spices

When you're ready to cook, heat 6 tablespoons of olive oil in a large skillet over high heat. As the oil heats up, add a 2½–3 inch cinnamon stick, 5 cardamom pods, 6 whole cloves, 10 whole peppercorns, and 1 bay leaf. Let them sizzle for about 10 seconds.

5. Cook Shrimp

Add the marinated shrimp along with any remaining marinade in the bowl to the skillet. Cook, stirring constantly, until the shrimp turn pink and opaque. This should take just a few minutes.

6. Thicken Marinade

Using a slotted spoon, transfer the shrimp to a bowl, leaving the marinade in the skillet. Add ¼ teaspoon of ground turmeric to the skillet and cook the marinade mixture until it thickens to a paste, stirring frequently.

7. Coat Shrimp

Return the shrimp to the skillet and stir well until they are thoroughly coated with the thickened marinade. Taste and adjust the salt if needed, then turn off the heat.

8. Garnish and Serve

Serve the shrimp on a warm platter, garnished with finely sliced scallions. This dish pairs wonderfully with rice, lentils, a vegetable, and a yogurt dish.