Moroccan Sizzling Shrimp

Great shrimp appetizer. You could probably stretch this into a meal with some couscous and veggies, too. Untried by me, posted for ZWT. Adapted from "Around the World in 450 Recipes".

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb jumbo shrimp, peeled and deveined
• 2  tablespoons olive oil
• 2 -3  tablespoons butter
• 2  garlic cloves, crushed
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground ginger
• 2  teaspoons paprika
• 1⁄2 teaspoon cayenne pepper
•  lemon wedge, for garnish
•  chopped fresh cilantro, for garnish

Directions

1. Heat the olive oil and butter in a large frying pan. When the butter begins to sizzle, add the garlic and cook for about 30 seconds.
2. Add the spices (cumin, ginger, paprika and cayenne pepper) to the pan. Cook, stirring, for a few seconds.
3. Add the shrimp. Cook shrimp for 2-3 minutes over high heat, stirring to avoid burning the spices. As soon as all the shrimp have turned pink, they're done. Avoid cooking for much longer past this point, because shrimp very easily become overcooked.
4. Transfer shrimp to warmed serving dishes. Pour the spicy butter mixture over each serving. Garnish with lemon wedges and some chopped cilantro.
5. Serve immediately.