Jumbo Shrimp with Garlic and Mustard Seeds

• 2 teaspoons mustard seeds
• 2 tablespoons unsalted butter
• 6 fresh curry leaves (optional)
• 5 cloves of garlic, crushed
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 fresh red chili, very finely chopped
• 1/4 teaspoon ground turmeric
• 11 ounces jumbo shrimp, shelled
• 1/2 lemon
• 2 scallions, very finely sliced, to garnish

1. Crush a teaspoon of the mustard seeds in a mortar and pestle until the black skins split to reveal their yellow insides.
2. Put a non-stick frying pan on a medium heat and, when it's nice and hot, add the butter.
3. When the butter foams, add a teaspoon of the whole mustard seeds and wait for them to pop.
4. This should happen after around 20 seconds in a hot pan; if not, move on, as you don't want them to burn and taste bitter.
5. Add the curry leaves if you are using them and the garlic and stir-fry for a couple of minutes.
6. Now add the cracked mustard seeds, the salt, chili powder, red chili, and turmeric to the pan and stir-fry for a few seconds.
7. Add the shrimp and stir.
8. It should only take a minute or so for them to turn pink; as soon as they do, take them off the heat.
9. Squeeze the lemon over the shrimp and garnish with the scallions.
10. Eat with rice or chapatis and a hearty salad.

mustard seeds, unsalted butter, curry, garlic, salt, chili powder, red chili, ground turmeric, jumbo shrimp, lemon, scallions

Taken from www.cookstr.com/recipes/jumbo-shrimp-with-garlic-and-mustard-seeds (may not work)