Expert on Cooking My Special (Shrimp)

The shrimp were curved about an inch and a half long, peach with stripes of white meat, scales covering the outside. Two tablespoons of Sunflower oil greased the cast-iron skilled which graced the open flames. I wait until streams of light smoke emits from the skillet and the grease is so hot that it literally rises in succession out of the skillet. While the oil and the skillet get acquainted I use a small knife to devein the shrimp. I slowly move the knife down the back of the shrimp so that it resembles a fan shape. Afterwards I carefully place the shrimp in the open skillet where the grease has reached a temperature of about 300 degrees. This temperature allows the shrimp to cook faster. My expertise comes into play when the shrimp has been cooked on one side for about three seconds and three seconds on the other side and most importantly,I gently cover the shrimp with my favorite seasoning of curry, Cheyenne pepper, garlic, lemon juice and honey into the skillet. To cover the shrimp with my special ingredients gives them the acquired,special, taste of which I have never had shrimp that tastes soooo good. My expertise in cooking seafood is my specialty. Not everyone likes Cheyenne pepper.