Spicy Goan Shrimp

• 6 dried red Thai chiles
• 12 whole black peppercorns
• 8 whole cloves
• One 1-inch piece of cinnamon stick
• 1/2 teaspoon cumin seeds
• One 1-inch piece of fresh ginger, peeled
• 6 garlic cloves
• 2 tablespoons good-quality wine vinegar
• 1 teaspoon brown sugar
• Sea salt
• 1 1/2 pounds shelled and deveined raw medium shrimp
• 3 tablespoons vegetable oil
• Lime wedges, for serving

1. Grind the chiles, peppercorns, cloves, cinnamon and cumin in a spice grinder.
2. Pulse the ginger, garlic and vinegar in a blender until smooth, scraping down the sides of the blender often.
3. In a small bowl, combine the ground spices and garlic paste with the brown sugar and a generous pinch of salt.
4. Rub this paste over the shrimp and let marinate for 30 minutes.
5. Heat 1 1/2 tablespoons of the oil in each of 2 large skillets.
6. Add half of the shrimp to each pan in a single layer and saute over high heat until golden and just opaque throughout, about 1 1/2 minutes per side.
7. Transfer to a platter, garnish with lime wedges and serve.

red thai chiles, black peppercorns, cloves, cinnamon, cumin seeds, ginger, garlic, wine vinegar, brown sugar, salt, shrimp, vegetable oil, lime wedges

Taken from www.foodandwine.com/recipes/spicy-goan-shrimp (may not work)