Lime Shrimp Xicohtencatl

This was inspired by a most fantastic Mexican restaurant in Great Barrington, Massachusetts, where we celebrated Tommy's birthday. The waiter, Aldfredo, described each dish in such enticing detail. I was tempted by their lime shrimp, but opted for the red snapper with a creamy sauce made with fresh Mexican peppers.

I enjoyed the snapper tremendously. And this is what I imagined the shrimp must have been like, seeing it at the table next to us!

1 lb jumbo shrimp, peeled
1 Tbsp ancho chili powder (or regular chili powder)
½ tsp ground cumin
¼ tsp red pepper flakes (or to taste)
freshly ground pepper
½ tsp kosher salt
4 cloves garlic, minced
1 green onion, sliced
1 lime, cut in half

Toss shrimp with chili, cumin, peppers and salt. Heat a large skillet until just smoking hot. Carefully add about 1 Tbsp canola oil and swirl. Toss in shrimp and gently shake pan as shrimp sizzle and spit. After about 2 minutes or when first side has browned nicely, flip each shrimp and then tip in garlic, shaking the pan. Let garlic and second side of shrimp cook another minute or two. Squeeze in juice of half the lime. Slice the remaining lime in quarters and serve alongside shrimp.

Serves four.