Wild Florida Shrimp-Tangerine Mojito Appetizer

Toasting whole spices makes a flavorful seasoning blend, but you can substitute ground spices and skip the skillet.

Yield: Makes 4 servings

Ingredients

• 1 1/2  teaspoons  cumin seeds
• 1/2  teaspoon  black peppercorns
• 1/2  teaspoon  fennel seeds
• 1  to 2 tablespoons freshly grated tangerine zest
• 1/2  teaspoon  fresh thyme
• 1  teaspoon  kosher salt
• 12  jumbo wild Florida shrimp, cleaned, peeled, and deveined
• 2  tablespoons  olive oil
• 1  teaspoon  minced garlic
• 2  tablespoons  spiced rum
• 1/2  cup  fresh tangerine juice
• 1  tablespoon  torn fresh mint
• 1  tablespoon  chopped fresh cilantro

Preparation

Combine first 3 ingredients in a heavy skillet over medium heat. Toast 2 to 3 minutes or until aromatic. Remove from heat, and cool completely. Grind to a rough, coarse ground in a spice grinder. Combine fresh ground spices with tangerine zest, thyme, and salt. Rub spice mixture over shrimp.

Heat olive oil in a medium skillet over high heat. Add shrimp and cook, stirring constantly, 1 minute. Add garlic, reduce heat to medium, and cook shrimp 2 to 3 more minutes on each side, or until pink and cooked through.

Add rum and tangerine juice. Cook 1 minute, and stir in mint and cilantro. Serve immediately with bread for sopping up pan juices.