Spiced Shrimp

• 2 pounds large shrimp (about 40), peeled and deveined
• 6 tablespoons olive oil
• 4 cloves garlic, sliced
• 2 teaspoons ground cumin
• 1/2 teaspoon crushed hot red pepper flakes, or to taste
• Salt to taste
• Juice of 1 lime

1. Rinse the shrimp and pat them dry.
2. Heat two tablespoons of the oil in a large skillet.
3. Add the garlic, saute just until the garlic turns golden, then skim out the garlic and reserve it.
4. Add the cumin and pepper flakes to the pan and saute until the spices sizzle.
5. Add the rest of the oil to the pan, heat it, then add the shrimp.
6. Cook the shrimp, stirring them, about two minutes, until they just turn pink.
7. Transfer the shrimp to a serving dish, draining them well.
8. Season the shrimp to taste with salt and sprinkle with the lime juice.
9. Scatter the reserved garlic slices over the shrimp, place a toothpick in each shrimp and serve.

shrimp, olive oil, garlic, ground cumin, hot red pepper, salt, lime

Taken from cooking.nytimes.com/recipes/4257 (may not work)