Cayenne Shrimp

1 lb ( 1/2 kg). medium shrimp

1/2 tsp (2 ml) turmeric

2 tsp (10 ml) cayenne

1/2 tsp (2 ml) dry mustard

1/2 tsp (2 ml) kosher salt

1 tsp (5 ml) wine vinegar

2 medium baking potatoes

Preparation

Shell and devein shrimp, leaving tails on, and wash thoroughly. Pat dry on kitchen towels and put in 10 inch microwave safe skillet.

Add turmeric, cayenne, mustard, salt and vinegar and toss to coat shrimp. Cover with lid and marinate while potatoes cook.

7 minutes or until done.

Remove from oven, peel and slice potatoes and set aside, covered until needed.

100% for 2 minutes and 30 seconds, stirring once. Remove from oven. Let shrimp stand covered for 3 minutes.

Spread sliced potatoes on heated plate. Uncover and arrange shrimp on top. Pour sauce over top and serve.