|2½ tbsp||coconut oil|
|12||jumbo shrimp (peeled and deveined)|
|½ tbsp||ground cinnamon|
Peel and finely chop garlic and ginger. Slice scallion and reserve the green part. Halve lemon, cut one half into wedges.
Heat coconut oil in a large pan. Add white scallion slices, ginger, and garlic and sauté briefly. Add ground cinnamon and ground pepper and sauté briefly.