½ cup coarsely chopped scallion (about 2-3)
¼ cup coarsely chopped peeled fresh ginger
¼ cup chopped fresh Italian parsley (I omitted)
8 garlic cloves, peeled
1 coarsely chopped jalapeno, seeds included
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce, low-sodium if you have it
¼ teaspoon sugar
1 pound raw shrimp, peeled and deveined (20-24 medium, 25-30 small)
¼ teaspoon salt, plus more to taste
Place shrimp in a medium sized bowl.
In the work bowl of a food processor or in a blender, combine all ingredients from the scallion down to the sugar. Process until it resembles a paste. Pour over shrimp and stir to coat. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Remove the shrimp from the refrigerator. Heat a large non-stick skillet over medium heat and add 1-2 tablespoons olive or canola oil (just enough to coat the bottom of the pan). Remove the shrimp from the bowl, skewer if desired, and put them in the pan (you can do this in batches if not all the shrimp fit in a single layer). Cook the shrimp, turning once, until browned on both sides, about 2 ½ minutes per side.