My  husband is such a great cook that, when we are in a restaurant and order a shrimp dish, we are at times disappointed. Some Chefs cook them too long and then they become like rubber.

Take a moment, think about the timing, then try this dish, and you can enjoy perfectly cooked shrimp.

 

• 1  1/2 lbs. large shrimp, peeled, deveined and tails left on.
• 1 tsp. rum
• pinch of salt
• 1 tsp. sugar
• 1/4 cup mild curry powder
• 3 tbsp. peanut oil or a really good olive oil
• sprigs of cilantro
• 2 limes, cut in wedges.

Pat the shrimp dry with a paper towel and then sprinkle them with the rum, toss and let stand for about 20 minutes. then pat dry again.

Sprinkle the shrimp evenly with the salt and sugar. Dust each shrimp wtih the curry powder to form a light coating and shake off any excess.

Heat a large skillet over medium heat, add 1 tbsp. of oil and heat for about 25 seconds. Add enough shrimp to cover the bottom of the pan in a single layer. Cook until shrimp are brown and crisp, about 1- 1 1/2  minutes per side. Transfer to a warm plate and repeat with remaining shrimp.

Arrange the shrimp on a large plate or individual plates and sprinkle a bit of cilantro over the shrimp and add a couple of lime wedges.

This makes a terrific appetizer to any meal. Enjoy, ‘cuz it really is yummy!

* Note: use more curry if you are a real fan.