Shrimp with garlic and chiles (Lassoni Jhinga) - from Neela Paniz, Chef of The Bombay Cafe

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

The spicy marinade gives these simply prepared shrimp considerable zing. To serve them as an appetizer, choose small shrimp because they are easier to eat, and pass them with wooden picks. As a main dish for dinner, larger shrimp work well, served with rice and vegetables. Pairing suggestion: Pinot Blanc from Alsace.

1 pound raw shrimp, peeled and deveined

½ teaspoon turmeric

¼ to ½ teaspoon cayenne

4 cloves garlic, peeled and finely chopped

2 green serrano chiles, finely chopped

2 tablespoons ghee (clarified butter)

1 ½ teaspoons brown mustard seeds

1 teaspoon salt

¼ cup fresh cilantro leaves, chopped

Juice of 1 lemon

Directions at winespectator.com

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