- 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
- Grind the chiles, peppercorns, cloves, cinnamon and cumin in a spice grinder. Pulse the ginger, garlic and vinegar in a blender until smooth, scraping down the sides of the blender often. In a small bowl, combine the ground spices and garlic paste with the brown sugar and a generous pinch of salt. Rub this paste over the shrimp and let marinate for 30 minutes.
- Heat 1 1/2 tablespoons of the oil in each of 2 large skillets. Add half of the shrimp to each pan in a single layer and sauté over high heat until golden and just opaque throughout, about 1 1/2 minutes per side. Transfer to a platter, garnish with lime wedges and serve.
A basmati rice pilaf and sautéed spinach.
The Selbach-Oster Zeltinger Schlossberg Riesling Spätlese is a delightfully aromatic and thirst-quenching foil to the rich shrimp.