Ingredients:
 

• 1 1/2 pounds peeled and deveined jumbo shrimp
• 1/4 teaspoon plus 1/8 teaspoon ground cumin
• Kosher Salt and freshly ground black pepper
• 2 teaspoons extra-virgin olive oil
• 5 garlic cloves, crushed
• 2 tablespoons lime juice (from 1 medium lime)
• 3 to 4 tablespoons chopped fresh cilantro

 Directions:

Season the shrimp with cumin, and salt and pepper to taste.

[2]

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate. 

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

[3]

Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.