Chile-Fried Shrimp

• 2 tablespoons pure chile powder, like ancho or New Mexico, or to taste
• Cayenne to taste, optional
• 2 tablespoons cornmeal
• Salt and black pepper to taste
• 1/2 cup neutral oil, like corn or grapeseed
• 1 1/2 to 2 pounds shrimp, preferably large, peeled
• Chopped fresh cilantro leaves for garnish
• Lime or lemon wedges

1. Combine the chile powder, cayenne if using, cornmeal, salt, and pepper in a bowl.
2. Put the oil in a large skillet and turn the heat to medium-high.
3. Toss the shrimp in the spice mixture to coat.
4. When the oil is hot (a pinch of cornmeal will sizzle), toss in about half the shrimp or whatever number will fit in one layer.
5. Turn the heat to high and cook until brown on one side, then turn and brown the other side, adjusting the heat so the shrimp brown without burning4 to 5 minutes total.
6. Repeat with the remaining shrimp.
7. Garnish and serve with the lime or lemon.
8. Substitute curry powder for the chile powder.

chile powder, cayenne, cornmeal, salt, neutral oil, shrimp, fresh cilantro, lemon wedges

Taken from www.epicurious.com/recipes/food/views/chile-fried-shrimp-386113 (may not work)