At her Boulder restaurant, Arabesque, Manal Jarrar goes through 25 pounds of lemons a week. Fresh lemon juice gives this dish a bright, sunny note. Although it’s not on the menu, she serves this recipe over pesto pasta salad for private dinners at the restaurant. Serves 4.
Ingredients
2 tablespoons olive oil
2 pounds (20-24) large shrimp
2 teaspoons ground cumin
Black pepper and salt, to taste
3 cloves garlic, minced or pressed
Fresh lemon juice
Fresh cilantro
Directions
In a large saute pan, heat olive oil to medium-high. Add shrimp, and lower heat to medium. Sprinkle cumin, black pepper and salt over shrimp and cook 3 minutes or until shrimp are pink and nearly done. Add garlic the last minute.
Squeeze lemon juice over shrimp just before serving, and garnish with cilantro.
