1-First, take your 1 1/2 pounds of peeled and deveined jumbo shrimp and pat them dry. This helps them brown nicely when you cook them. Next, season with 1/4 plus 1/8 teaspoon cumin, kosher salt, and freshly ground black pepper to taste, giving the shrimp a flavorful base.

2-In a hot nonstick skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the shrimp in two batches to avoid overcrowding, cooking each batch for about 2-3 minutes per side until they turn pink and opaque. This method lets them sear properly and lock in juices.

3-Once cooked, squeeze 2 tablespoons of lime juice from one medium lime over the shrimp and sprinkle on 3 to 4 tablespoons of chopped fresh cilantro. For the best taste, serve right away over rice, in tacos, salads, or bowls. If you’re adapting for dietary needs, try substituting with tofu and reduce cook time to keep it tender.