Lots of flavor without a lot of calories.  The (optional) addition of gin to this recipe helps boost the spice.

1 pound raw jumbo or extra-large shrimp, peeled and deveined 2 tablespoons gin or water
1 tablespoon minced garlic
1 tablespoon grated peeled fresh ginger
1-1/2 teaspoons light brown sugar
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric, rounded
1/4 teaspoon ground cloves
2 tablespoons canola oil, divided
1/8 teaspoon fine sea salt
1-1/2 tablespoons fresh lemon juice, divided
2-1/2 ounces (5 loosely packed cups) baby lettuce mix

Pat shrimp dry with paper towels and place on a plate or shallow dish. Stir together gin, garlic, ginger, sugar, cayenne, black pepper, cumin, cinnamon, turmeric, and cloves in a bowl. Rub spice paste all over shrimp. Let stand at room temperature 30 minutes.

Heat a large well-seasoned carbon steel or cast-iron skillet over high. Add 2 teaspoons oil and swirl to coat. When shimmering, add half of the shrimp in a single layer. Cook, without stirring, until shrimp have curled and there are some rich browned spots underneath, about 2 minutes. Turn and cook, stirring often, until spices are fried and shrimp are cooked through, 1 to 2 minutes. Remove shrimp to a plate, scraping out all the spice bits from skillet. Quickly wash the skillet before repeating cooking process with 2 teaspoons oil and remaining shrimp. When done, sprinkle shrimp with salt and 1 tablespoon lemon juice.

Toss together lettuce mix, remaining 2 teaspoons oil, and remaining 1 1/2 teaspoons lemon juice in a bowl. Arrange on a platter. Top with the shrimp, and serve.

4 servings – 181 Calories, 16 g protein, 6 g carbs, 8 g fat, 253 mg sodium