Cumin-Lime Shrimp with Ginger and Ginger Fried Rice Recipe

My friend Lorna said she thought I should focus some attention on seafood cookery. She’s convinced that most people don’t have a clue how to move beyond their one recipe for sword fish. Or tuna. Or flounder. That, when confronted with any other fish, they are paralyzed with fear.  I have a feeling Lorna is right.  And I do plan to share her recipe for Black Bass in the near future.  Today, I am sharing a fantastic recipe for Shrimp from The New York Times. As this recipe proves, it’s hard to find any seafood quicker or easier to cook than Shrimp. This a recipe is so quick to cook, you better have everything ready to go before the first shrimp hits the pan.  It’s loaded with the flavor and the scent of cumin, ginger and garlic. I served it…