- 1.5 lbs peeled and deveined jumbo shrimp
- 1/4 tsp cumin, rounded
- Olive Oil Divine's Himalayan Pink Salt
- Black pepper
- 2 tsp of Olive Oil Divine's Cilantro Lime Infused Extra Virgin Olive Oil
- 5 cloves of crushed garlic
- 2 tbsp of lime juice
- 3 tbsp cilantro
Preheat a large nonstick skillet over medium-high heat. Coat the shrimp with cumin, salt, and pepper.
Place 1 tsp of oil in the pan and let it warm up. Add in half of the shrimp and cook undisturbed for 2 minutes. Flip shrimp and cook for another minute until the shrimp is opaque all the way through. Move this to a plate.
Repeat this, making sure to add in the garlic when you flip the shrimp this time.
Add the first batch of shrimp back to the skillet, stir, and remove from the heat. Top with lime juice and cilantro.