Shrimp, to me, is the perfect summer dish. In fact I rarely eat it during any other season.  Unless it’s breaded and fried, shrimp requires a healthy dose of flavor. Here’s my recipe for shrimp seasoned with five distinct spices: cumin, coriander, cayenne pepper, turmeric, and mexican chili powder.  Skewered, and grilled, these spicy bites are the perfect summer appetizer. Just squeeze a little lime juice on top and serve.


1 lb large, de-veined shrimp

2 cloves garlic (minced)

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon mexican chili powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon turmeric

1-2 tablespoons vegetable oil

handful cilantro (chopped)

lime wedges for finishing

Special equipment: about 4-5 grill skewers


Place shrimp in a nonreactive mixing bowl with chopped garlic. Mix all of the spices plus salt and pepper. Rub shrimp with spice mixture and pour in oil. Mix everything together until shrimp is well coated with marinade. Let marinate in fridge for one to two hours. Grease and heat grill at high temperature. Carefully skewer shrimp (if using wooden skewers make sure to soak in water before hand) and cook for about 2-3 minutes on each side. Serve with extra garnish of cilantro and freshly squeezed lime juice. Enjoy!