In a large bowl, add the shrimp, 2 garlic cloves minced, 2 teaspoons of turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, salt to taste, 1/4 teaspoon freshly ground black pepper, 1 tablespoon of lemon juice and 1 tablespoon of olive oil. Mix everything together until shrimp is well coated. Place in the refrigerator or set aside on the kitchen counter to marinate for about 30 minutes and up to 1 hour.
In a large skillet, add 2 tablespoons of olive oil over medium heat. Cook the shrimp for about 1 minute on each side or until it reaches a pink color and it is slightly underdone. Transfer the shrimp to a plate and set aside.
Sauce: In the same skillet, add the sliced garlic, thinly sliced shallot, 1 teaspoon of turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder and chili pepper - cook, stirring constantly until fragrant - this will take about 1 minute.
Add the 2 tablespoons of lemon juice, water (or veggie broth) and cook, stirring constantly for about 1-2 minutes. Add the butter, stir and lower the heat. Stir until the butter has melted and sauce has thickened slightly -- this may take about about 3 minutes or more. Taste the sauce and add additional seasoning to your liking. Add the chopped parsley and stir.
Add the shrimp to the sauce, stir and cook until all the shrimp are cooked through -- this may take about 2-3 minutes ( cooking time depends on the size of the shrimp). Transfer to a large serving platter, top with additional fresh parsley, and serve with delicious warm baguette for dipping!
