Chopping Block, Chicago, 2010
Yield: 4 servings
Active time: 20 minutes
Start to finish: 20 minutes
1 lb shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
2 tablespoons whole cumin seeds, lightly toasted and crushed
1/2 tablespoon red chili flakes
salt and pepper to taste
Bamboo skewers, soaked in water
1. heat a grill pan over medium heat (can be cast iron or do it on grill)
2. toss the shrimp with the olive oil, crushed cumin seeds, chili flakes, salt, and pepper
3. Thread 3 or 4 shrimp into each skewer. Grill on one side for about 2 minutes or until lightly caramelized. Flip and shrimp and continue to cook until just cooked through.