1 lb medium shrimp, peeled and deveined
1 tsp sugar
¼ tsp sea salt
1 tbsp chili powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground oregano
1 tbsp + ½ tbsp Greensboro Olive Traders Persiam Lime Extra Virgin Olive Oil, divided
Directions
Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture. Heat a large nonstick skillet over medium high heat, add 1 tsp oil and half of shrimp. Saute 4 minutes or until done. Remove from pan. Repeat procedure with 1 tsp oil and remaining shrimp. Place shrimp on a platter. Drizzle remaining 2 ½ tsp oil over shrimp. Serve with lime wedges.
