Shell and deveined the shrimp.
It’s really quite easy!

Place the shelled and devein shrimps in a bowl with:
A drizzle of olive oil,
A good pinch of ground ginger,
Several whole fresh coriander leaves,
The grated rind of one lime, plus
The juice of the lime, freshly squeezed.
Mix together,
And marinate for at least one hour.

In a sauté pan,
Heat a drizzle of olive oil.
Add several slices of fresh ginger, and
Sauté until lightly golden,
Just enough to release the scent.

Remove the shrimp from their marinade.
Raise the heat, and immediately
Toss the shrimp into the pan.
Reserve the marinade for the sauce!
Quickly sauté until the shrimp changes color.
Remove the shrimp, and place on a warm plate.

I like shrimp cooked lightly, but…
To each his own!

For the sauce:
In the same pan,
Melt one tablespoon of butter,
Add the marinade, and
One pinch of ground ginger.
Allow the sauce to reduce gently.

Place the ginger-spiced shrimp on a bed of plain cooked basmati rice,
Nap with the sauce!

No more, no less!