Season the Shrimp (1.5 pound) with the Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Olive Oil (1 tablespoon), Roasted Cumin Powder (1 1/2 tablespoon) and Green Caribbean Seasoning (1 tablespoon). Stir well and allow to marinate (if you have time) for an hour or so.
Heat oil on a wide heavy pan over low heat. As it heats, add the Cumin Seeds (1 teaspoon), Whole Coriander Seeds (1/2 teaspoon), Garlic (3 clove), Habanero Pepper (1), Scallion (1), and Pimiento Pepper (3). Cook on low for about 4 minutes.
Add the seasoned shrimp and toss it around. About half-way through, crank up the heat to medium/high. Stir well to coat with that lovely base of flavor we created.
After about 4 minutes, you may take the heat off, add the Guyana Pepper (5) and Fresh Cilantro (2 tablespoon) and give it a toss. Leave in the pan for another minute to allow the residual heat to brighten up the cilantro we added and warm through the guyana peppers. Check for salt and adjust to your liking.