We coated the shrimp with spices and sautéed it for a crisp outer coating, and we infused the creamy dipping sauce with lime. For a dramatic presentation, serve in martini glasses.
Peel shrimp and devein, if desired.
Combine cumin and next 5 ingredients in a large zip-top plastic freezer bag or large bowl. Add shrimp; toss well.
Cook shrimp, in batches, in hot oil in a large skillet over medium-high heat 3 minutes on each side or just until done. Serve with Rémoulade Sauce.
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