I marinated the shrimp in a cilantro and chili paste, rolled it in bread crumbs and pan roasted them in very little oil. It made the most simple and scrumptious appetizer for our guests, may I mention it got over in no time!
What I used: Serves 6-8 as an appetizer
2 lb cooked shrimp with tail on
1 cup plain or seasoned bread crumbs
½ cup fresh cilantro
8-10 green hot chilies (lesser if you like)
½ tsp white pepper powder
½ tsp cumin powder
A pinch of turmeric
1 tsp ginger garlic paste
4 tsp lemon juice
3-4 tsp olive oil
Salt to taste
Grind all the marinating ingredients into a thick paste, coat the shrimp generously and refrigerate for 30 minutes.
Set a large fry pan on medium heat. Coat the shrimp in a plate of breadcrumbs. Add olive oil on the pan, or spray oil on the pan. Place all the breaded shrimp and let them roast to a golden brown, flip it over and do the same. Serve it hot on a bed of lettuce and some ranch sauce. Enjoy!