Ingredients for shrimp:
1 1/2 pounds peeled and deveined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Himalayan Salt and black pepper
2 teaspoons extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lime juice (from 1 medium lime)
3 to 4 tablespoons chopped fresh cilantro
Directions for shrimp:
Season the shrimp with cumin, and salt and pepper to taste.
Heat a large nonstick skillet over medium-high heat.
Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.
Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute.
Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.
Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.
Ingredients for side veggies:
1 cup finely minced onion
One 8-ounce package baby portobello mushrooms, sliced
One 16-ounce package frozen peas
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons of olive oil
Directions for side veggies:
In a large skillet, add olive oil on medium heat. Add the onions and mushrooms. Cook, stirring occasionally, for 4 minutes. Stir in the peas and 1/2 cup water. Cook, stirring frequently, until the peas are tender, 8 to 10 minutes. Stir in the salt and pepper.