1/4 cups olive oil
   2 limes, juice only
   1/2 cup orange juice concentrate
   1/4 cup cilantro, chopped
   2 cloves garlic, pressed
   1/4 cup sweet onions, minced
   1/2 teaspoon curry powder
   1 teaspoon salt
   1/4 teaspoon turmeric
   1/2 teaspoon ground cumin
   1/2 teaspoon cayenne pepper
   1/4 teaspoon freshly ground black pepper
   1 tablespoon olive oil
   1 pound - 1 1/2 pounds fresh shrimp, peeled and deveined


Measure ¼ cup olive oil, limejuice, orange juice concentrate, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper and black pepper into a large plastic zip-top bag. Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air and seal. Turn bag to coat shrimp. Refrigerate for no longer than 1 hour (the acids in the citrus will cook and toughen the shrimp).
Heat a large heavy skillet over medium-high heat. Add 1 tablespoon olive oil to hot pan and swirl to coat.
Place shrimp in a single layer in the hot pan. Reserve marinade. Cook for 1 minute, flip shrimp to the other side. Add reserved marinade to the pan. Cook 1 minute then remove shrimp and keep warm. Continue cooking marinade until reduced to a thin sauce. Turn off heat and return shrimp to the pan. Toss in sauce.
Serve over rice or alone as an appetizer.

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