Last-Minute Sort-of Spanish Shrimp

• 1/4 cup olive oil
• 1 teaspoon chopped garlic
• 1 pinch saffron
• 1 dried chipotle, left whole
• 1 teaspoon ground cumin
• Three-quarters to one pound shrimp, peeled or not
• Salt and pepper
• Chopped parsley and lemon wedges for garnish

1. Put the olive oil in a skillet just big enough to hold the shrimp in one layer and turn the heat to low.
2. Add the garlic and adjust the heat so that it barely sizzles; when it colors nicely, add the saffron, chipotle and cumin, and stir for a minute or so.
3. (All of the seasonings can be adjusted to taste.)
4. Add the shrimp and season well.
5. Raise the heat a bit and cook, turning once or twice, until firm, 5 minutes or less depending on their size.
6. Garnish and serve.

olive oil, garlic, saffron, ground cumin, threequarters, salt, parsley

Taken from cooking.nytimes.com/recipes/12503 (may not work)