Punjab Spiced Shrimp. Serves 2-4.

Ingredients

• 1 lb. large shrimp (24 count)
• 2 tsp. clear vinegar
• 3/4 to 1 tsp cayenne pepper
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 2 medium sweet onions, peeled
• 1/4 cup olive oil
• 2 tsp. oriental sesame oil
• 1/2 to 1 cup Florida's Natural® Brand orange juice

Instructions

1. Leaving tail attached, devein and peel the shrimp. Rinse and pat dry. Place in freezer tight storage bag.
2. Mix vinegar, cayenne, cumin & 1/4 tsp. salt to a smooth paste. Add to shrimp. Working through the bag, mix the spice mixture with the shrimp, coating them completely. Set aside to marinate while cooking onions.
3. Cut onions into thin slices.
4. Heat the oils together in a large skillet or wok. When hot, add onions and remaining 1/4 tsp. salt. Cook over high heat until most of the juice has evaporated. (If prefer more saucy dishes use a full cup of juice. You can start with 1/4 cup and add more as needed.)
5. Add the shrimp and cook until they turn opaque, about 3 minutes, stirring several times.

Serve over a bed of white rice or cooked leaf spinach.

Preparation time: 15 minutes. Cook time: 13 minutes.

2 -4 servings

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