Ranch style Shrimp

1 teaspoon whole cumin seed

1 teaspoon  anise seed

1 teaspoon  crushed black pepper

2 tablespoons vegetable oil

1 teaspoon  oregano

1 1/2 cups Pico de Gallo Norteño (see recipe)

1 teaspoon salt, or to taste

1 lb. peeled medium shrimp

 

 

Toast the anise seed and cumin seed on a dry, hot large saute pan , shaking the pan constantly, until fragrant, about 1 minute.  Set aside.

Add vegetable oil to the pan and heat over high until almost smoky.  Add the salsa and cook for 3 minutes, stirring often. Add the anise seed, cumin and oregano and cook for 2 minutes longer.

Add the shrimp and cook for approximately 1 1/2 minutes on each side or until pink.  Adjust seasoning.  Serve immediately with lime wedges.