Roasted Shrimp with Cumin and Ginger

Roasted Shrimp with Cumin and Ginger
Serves 4 to 6

Don’t be tempted to use smaller shrimp with this cooking technique as they will be over-seasoned and prone to overcooking.

1/3 cup salt
2 pounds jumbo shrimp (16 to 20 per pound), unpeeled
½ cup vegetable oil
2 garlic cloves, minced
2 teaspoons toasted sesame oil
1 ½ teaspoon grated fresh ginger
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
2 scallions, green and light green parts only, sliced thin

1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein, but do not remove shell. Using paring knife, continue to cut shrimp ½-inch deep, taking care not to cut in half completely.  Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine vegetable oil, garlic, sesame oil, ginger, cumin, and pepper flakes in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and scallions to oil mixture, toss well, making sure oil mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.

3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately.