Prep time: 20 minutes
Cook time: 7 minutes
Recipe from Ruta Kahate's "Quick-Fix Indian."
6 tablespoons canola oil
20 fresh curry leaves (available at Indian markets)
1 pound large tiger shrimp, peeled and deveined
1/2 teaspoon freshly ground, coarse black pepper
Heat the oil in a wok or large skillet over high heat. Toss in curry leaves and back away they'll sputter wildly and turn crisp.
Add shrimp and toss. Add pepper and salt and continue tossing over high heat until the shrimp are pink and cooked through, 3-4 minutes. Serve warm.