1 pound shrimp peeled and deveined with tail left on.
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon garam masala
3/4 teaspoon fine sea salt
1/4 teaspoon Chinese 5 spice
1/4 teaspoon cayenne pepper
1/2 teaspoon brown sugar
1 tablespoon unsalted butter
zest of 1 lemon and the juice
1/4 cup white wine (any type you like to drink)
Mix all the spices together, the coriander, cumin,, garam masala, sea salt, Chinese 5 spice, cayenne pepper and brown sugar.
Rinse and pat dry the shrimp. Sprinkle the spice rub over it. Add the zest of the lemon. Mix to combine everything. Be sure all the shrimp are well coated with the rub.
Heat a skillet on medium to high heat. Add butter. Once butter has melted, add the shrimp. Do not over crowd. It will only be about 45 second on each side. As soon as it turns pink and starts to curl flip. Then remove from heat.
After all shrimp has been cooked in the same skillet, lower the heat, add the wine, juice of the lemon and chopped cilantro.
Once the wine has reduced by half, turn off heat and pour over the shrimp.