Spicy Easy Shrimp

• 12 large shrimp, peeled and deveined, tails left on
• 2 tablespoons pomegranate molasses, plus more for serving (optional)
• Generous sprinkling of freshly ground black pepper
• A few shakes of freshly ground cinnamon
• Pinch of cayenne
• 2 tablespoons rice flakes, pulverized in a spice grinder
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped fresh cilantro
• Kosher or other salt

1. Rinse and dry the shrimp and put them in a bowl.
2. Add the pomegranate molasses and mix gently.
3. Set the shrimp on a cutting board or other flat surface and sprinkle on some pepper, cinnamon, cayenne, and half the rice flakes.
4. Turn them over and season the other side the same way.
5. Melt the butter with the oil in a heavy skillet over medium-high heat and gently set the shrimp in.
6. When theyre nicely browned, after about 2 minutes, flip them over and cook the other side for another minute or so, depending on the size of the shrimp, until well browned.
7. Place the cilantro on a plate and mound the shrimp over it.
8. Liberally sprinkle them with salt and serve hot with additional pomegranate molasses if you like.

shrimp, pomegranate molasses, generous sprinkling of, ground cinnamon, cayenne, rice flakes, unsalted butter, extra virgin olive oil, fresh cilantro, kosher

Taken from www.cookstr.com/recipes/spicy-easy-shrimp (may not work)