1

In a medium bowl, whisk 5 ml (1 tsp) ancho chile powder, 2 ml (1⁄2 tsp) ground cumin, and 1 ml (1⁄4 tsp) salt. Pat dry 450 g (1 lb) peeled, deveined large shrimp (about 24). Add the shrimp to the bowl and toss until evenly coated. In a 30-cm (12-in) skillet, heat 15 ml (1 Tbsp) olive oil over high. Add the shrimp in an even layer and cook until browned on both sides and opaque throughout, 3 to 4 minutes. Remove from heat. Add 30 ml (2 Tbsp) fresh lime juice and stir until the shrimp are coated and the liquid evaporates, 30 seconds to 1 minute.

2

Per serving: about 6 shrimp