Mangalore fried shrimp

Ingredients

• 1 1/2 libras shrimp, peeled and deveined but with tails left on
• 3/4 teaspoons cayenne or paprika
• 1/2 tteaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoon fresh lemon or lime juice
• 1 1/2 teaspoon vegetable oil
• 1 t black/brown mustard seeds
• 6 fresh or 10 frozen curry leaves
• 1/4 cup finely chopped scallion
• Additional lime/lemon wedges for serving

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Preparation

• Rinse the shrimp and then pat them dry. In a bowl, sprinkle the cayenne/paprika, turmeric and cumin over them and toss.
• Then sprinkle them with the lemon/lime juice and toss again, to evenly distribute the juice and spices. Cover and chill for 30 minutes.
• Heat a large nonstick skillet over high heat with the vegetable oil in it. When it is hot, add the mustard seeds and curry leaves.
• After the mustard seeds finish popping, add the shrimp and fry them, stirring, for 30-60 seconds, until they are pink, opaque and curled. Do not overcook .
  
• Add the finely chopped scallion, toss, and serve with lemon or lime wedges.