Ingredients:

1 lb. raw shrimp, cleaned and deveined
2 tbsp sunflower oil
1 lemon cut into wedges

Marinade:
1 tbsp Keralan Curry
1 tsp garlic paste
1 sprig curry leaves
½ tsp salt
1 tsp ground black pepper

Curried Mayo Dip:
¼ cup sunflower oil
1 tsp Keralan Curry
½ lemon ¼ tsp salt
1 tsp Dijon mustard

Procedure:

1. In a medium bowl, combine marinade ingredients. Add shrimp, mix well, and marinate in the refrigerator for 30 minutes.Discard curry leaf sprig after marinating.

2. Heat oil in a large cast iron frying pan over medium heat.

3. Add shrimp and fry for 2 minutes. Turn shrimp and cook another minute.

4. Serve shrimp with lemon wedges so juice can be squeezed over top.