FLORENCE FABRICANT’S CUMIN SHRIMP (for four)

8 tablespoons (1 stick) unsalted butter

2 teaspoons ground turmeric

1-1/2 teaspoons ground cumin

1 teaspoon ground coriander

1-1/2 teaspoons salt

juice of 2 lemons

1-1/2 pounds large shrimp, shelled and deveined

____________

1.   Preheat the broiler.

2.   Melt the butter in a saucepan.  Stir in the turmeric, cumin, coriander, salt and lemon juice.

3.  Arrange the shrimp in a single layer in a shallow broiling pan.  Spread the butter mixture over them.

4.   Broil under high heat, turning once, until the shrimp are glazed and golden brown, about 3  minutes per side.  Serve immediately.

NOTE:  Florence served these, skewered on toothpicks, as appetizers. Here they’re served as a main course alongside couscous tabbouleh, hummus and toasted pita bread.

adapted from Julee Rosso and Sheila Lukins, The New Basics Cookbook