Shrimp Masala

I have been struggling with a cold and caring for a COVID family member, and my energy level is not high.  That, it turns out, is enough inspiration to make this super easy dish from Nik Sharma's new cookbook, The Flavor Equation.  Start the rice cooking before you do anything as it will be the rate limiting step, and this is so flavorful and good!

• 1 pound fresh or thawed frozen raw shrimp, peeled and deveined, tails left on
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled and grated
• 1 inch piece fresh ginger, peeled and grated
• 2 tablespoons tomato paste
• 1 tablespoon fresh lime juice, plus lime wedges
• 1 teaspoon garam masala
• 1/4 to 1/2 teaspoon ground cayenne
• 1/4 teaspoon ground cinnamon
• Fine sea salt
• 2 tablespoons minced chives 
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Place the shrimp in a colander and rinse under cold running water. Pat them dry with paper towels.

In a large bowl or resealable plastic bag, combine 1 tablespoon of the oil and the garlic, ginger, tomato paste, lime juice, garam masala, cayenne, and cinnamon. Taste and adjust the seasoning if desired.

Add the shrimp, season with salt, and coat evenly. Let sit for 5 minutes.

In a medium skillet over medium-high heat, warm 1 tablespoon of the oil. Add the shrimp along with the spice mixture and liquid and cook, stirring and turning occasionally, until they turn pink, 3 to 4 minutes. (The tomato paste and shrimp might make it tricky to determine the pink color, so to test for doneness, cut a piece of the shrimp in half; the flesh inside should be completely tender and white in addition to the outer surface and tail turning pink.)

Transfer the shrimp to a platter. Garnish with the chives. Serve immediately with the lime wedges on the side.