Easy Peruvian Shrimp

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  0.5 cup 1/2 cup dry white wine (or chicken or vegetable stock)
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  2 tbsp Lemon Juice, Fresh
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  1 tbsp Cumin, Ground
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  1 tbsp 1 tablespoon smoked paprika
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon freshly-ground black pepper
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  1.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Shrimp
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  4 Garlic(12g)
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  Cilantro, Fresh

Instructions

1. 1Whisk together the lemon juice, ground cumin, smoked paprika, olive oil, minced fresh garlic, kosher salt, and freshly-ground black pepper in a small bowl until combined. Set aside.
2. 2Heat olive oil in a large sauté pan over medium-high heat for 1 minute until shimmering.
3. 3Add the raw shrimp to the pan and cook for 2–3 minutes over medium-high heat, stirring occasionally, until the shrimp begin to turn opaque and pink on the edges.
4. 4Pour the lemon-cumin mixture over the shrimp and cook for 2–3 minutes more over medium-high heat, stirring gently, until the shrimp are fully pink and opaque throughout with no gray remaining and an internal temperature reaches 145°F.
5. 5Remove from heat and stir in the fresh cilantro until evenly distributed.
6. 6Divide the shrimp and sauce evenly into 4 airtight containers while hot, ensuring each portion receives equal shrimp and liquid.
7. 7Cool to room temperature, then seal and refrigerate for up to 3 days.