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Spicy sauteed shrimp

Serves 2

1teaspoon whole coriander seeds
3/4teaspoon cardamom seeds
3/4teaspoon cumin seeds
1/8teaspoon coarsely ground black pepper
3tablespoons olive oil
1tablespoon chopped fresh ginger
2teaspoons hot chili sauce
3/4teaspoon ground cinnamon
1teaspoon curry powder
1/2teaspoon honey
Salt, to taste
12peeled, deveined uncooked large shrimp, tails intact (if frozen, thawed)
1red onion, cut into 8 wedges
2tablespoons fresh cilantro leaves (for garnish)

1. In a small skillet over medium-high heat, toast the coriander, cardamom, and cumin seeds with the black pepper, shaking the pan, for 1 minute or until fragrant.

2. In a mortar and pestle or spice grinder, coarsely grind the seeds and pepper. Transfer to large bowl. Stir in the oil, ginger, chili sauce, cinnamon, curry powder, honey, and salt. Add the shrimp and onion and stir well. Cover and set aside for 5 minutes.

3. Heat a large skillet over medium-high heat. Use tongs to remove the onions from the marinade. Cook the onion, turning occasionally, for 5 minutes or until partially blackened. Move the onion to the sides of pan. Add shrimp and marinade. Cook for 3 minutes, turning the shrimp often, or until they are cooked through.

4. Taste for seasoning, add more salt or pepper, and garnish with cilantro. Adapted from ``Eating Well" magazine

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