Indian Spice-Rubbed Shrimp

Ingredients

1 pound raw jumbo or extra-large shrimp, peeled and deveined

2 tablespoons gin or water

1 tablespoon minced garlic

1 tablespoon grated peeled fresh ginger

1 1/2 teaspoons light brown sugar

1/2 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric, rounded

1/4 teaspoon ground cloves

2 tablespoons canola oil, divided

1/8 teaspoon fine sea salt

1 1/2 tablespoons fresh lemon juice, divided

2 1/2 ounces baby lettuce mix (about 5 loosely packed cups)

Pat shrimp dry with paper towels and place on a plate or shallow dish. Stir together gin, garlic, ginger, sugar, cayenne, black pepper, cumin, cinnamon, turmeric, and cloves in a bowl. Rub spice paste all over shrimp. Let stand at room temperature 30 minutes.

Heat a large well-seasoned carbon steel or cast-iron skillet over high. Add 2 teaspoons oil and swirl to coat. When shimmering, add half of the shrimp in a single layer. Cook, without stirring, until shrimp have curled and there are some rich browned spots underneath, about 2 minutes. Turn and cook, stirring often, until spices are fried and shrimp are cooked through, 1 to 2 minutes. Remove shrimp to a plate, scraping out all the spice bits from skillet. Quickly wash the skillet before repeating cooking process with 2 teaspoons oil and remaining shrimp. When done, sprinkle shrimp with salt and 1 tablespoon lemon juice.

Toss together lettuce mix, remaining 2 teaspoons oil, and remaining 1 1/2 teaspoons lemon juice in a bowl. Arrange on a platter. Top with the shrimp, and serve.