Piment d'Ville + Curry Shrimp
20 shrimp, peeled with tail on
2 garlic cloves, minced
1 Tbsp olive oil, plus 2 Tbsp for cooking
1 tsp oregano
1 tsp Piment d’Ville
¼ tsp ground cumin
¼ tsp curry powder
¼ tsp salt
¼ tsp black pepper
Pat shrimp dry and add to a medium bowl. Add all spices, 1 Tbsp olive oil, and garlic to shrimp and toss together.
Let the shrimp marinate for 15-30 minutes in the fridge.
Heat 1-2 Tbsp olive oil in a large skillet over a medium flame. Add shrimp to pan in a single layer and cook until they just tart to turn pink on the underside. Flip with tongs quickly and continue cooking until they are just pink all the way through.
Remove from heat, squeeze a lime over the shrimp, and eat while still warm!