Honey Ginger Lime Shrimp
1 ½ pounds shrimp - 16 to 20 shrimp (peeled and deveined)
1 teaspoon ground cumin
3 tablespoons Lime Olive Oil
3 tablespoons Honey Ginger Balsamic Vinegar
1 teaspoon grated ginger
1-2 teaspoons grated garlic
Pinch of red-pepper flakes (optional)
¼ cup lime juice
3 tablespoons roughly chopped cilantro
Cyprus Flake Sea Salt (optional)
- In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and sauté undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. Depending on the size of the shrimp, they may not be fully cooked at this time, and that’s O.K.
- Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the honey ginger balsamic, ginger, garlic and red-pepper flakes, and sauté for about 30 seconds, stirring to make sure the garlic doesn’t burn.
- Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook about 1 minute more until the liquid mixture reduces to create a sauce consistency, about half.
- Scatter the cilantro to mix with shrimp and sauce and season with flaky salt.