Another Indian winner - this time from Curried Favors, Family Recipes from South India, Maya Kaimal MacMillan, Abbeville Press Publishers. This cookbook has a combination of wonderful recipes, well-written text, and beautiful food photography. This one is easy, quick, and tasty. I served it this evening over rice with corn tortillas on the side, and we cut the quantity to quite a bit to serve just the two of us - just over ½ pound of shrimp. I used green onions in place of scallions and upped the quantity a bunch. It made a very attractive color combo on the plate. 2 pounds large shrimp 1/4 cup vegetable oil 2 teaspoons minced garlic 1 teaspoon salt 2 teaspoons fresh lemon juice 2 tablespoons finely chopped scallions Spice mixture: 2 teaspoons ground coriander 1 teaspoon ground cumin ½ teaspoon ground red pepper ½ teaspoon ground turmeric Shell and devein shrimp, rub with mixture of garlic and spice mixture. Set aside for 30 minutes. In wok or large frying pan over medium high heat, heat oil. Add marinated shrimp and cook, stirring continually, adding salt while stirring, until shrimp are almost entirely opaque. Add lemon juice and continue frying for another 30 seconds or until shrimp are cooked through. Remove from heat. Do not overcook shrimp. Stir in scallions. Serve hot.