I know I’ve been slacking on this blog – I’ve been really really busy at work and I haven’t wanted to so much as look at a computer during non-working hours.

Anyway, a few nights ago I made this spiced shrimp dish, and it reminded me just how much I love shrimp. I’ve been making this for more than a year, and it is just so good I keep coming back for more. Is from (guess…) Cooking Light!

Oh, and I never have avocado oil – so I just omit it.

Spiced Shrimp with Avocado Oil
Serves 5

1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons avocado oil, divided
Lime wedges

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.