How to Make It
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.