1½ pounds medium shrimp, peeled and deveined
¼ teaspoon Kosher salt
1 teaspoon sugar
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
1½ tablespoons extra-virgin olive oil, divided
Lime wedges
Sprinkle shrimp with salt. Combine sugar, chili powder, cumin, coriander, and oregano. Coat the shrimp with the spice mixture. Heat a teaspoon of oil in a large, non-stick skillet over medium-high heat. Add half of shrimp and sauté several minutes until done. Do not crown skillet. Remove shrimp; add another teaspoon of oil and remaining shrimp. Place shrimp on a platter and serve with lime wedges.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
