3 lbs shrimp
10 cloves garlic, peeled and coarsely chopped
2 by 1 1/2″ fresh ginger, peeled and coarsely chopped
1/4 – 1/2 tsp cayenne
3 T lemon juice
1 tsp salt
1/8 tsp freshly ground pepper
6 T olive oil
1 cinnamon stick, 2 1/2 – 3″ long
5 cardamom pods
6 whole cloves
10 whole peppercorns
1 bay leaf
1/4 tsp ground tumeric
Garnish:  2 scallions

Peel and devein shrimp.  wash under cold running water.  Drain and pat dry.
Blenderize garlic, ginger, cayenne, lemon juice, salt, and ground pepper until it is a smooth paste.
Mix shrimp and paste in a bowl.  Cover.  Leave for an hour.  (2-4 hours, if in fridge.)
10 minutes before serving, heat oil over a high flame.  Add cinnamon, cardamom, cloves, peppercorns, and bay leaf.  Stir until bay leaf darkens. Add shrimp and marinade, and let this bubble and cook, stirring constantly, until shrimp are pink and opaque.  Remove the shrimp with a slotted spoon, and set aside.  add tumeric to pan.
Keep cooking over high flame, stirring all the time, until it becomes thick and paste like.  Put the shrimp back in.  Stir around until the shrimp are well coated.