Floyd Cardoz's Shrimp Curry with Cauliflower - Andrew Zimmern

Ingredients

• 1 1/2 pounds/680 grams (21–25 count) head-on shrimp
• Sea salt
• 1 tablespoon canola oil
• 1 1/2 cups thinly sliced onions
• 5 garlic cloves, finely minced
• 1 tablespoon turmeric
• 1 1/2 teaspoons cumin seeds, ground
• 1 teaspoon black peppercorns, finely ground
• 1 serrano chile, sliced lengthwise in half
• 1 tablespoon Tamarind Paste
• 1 tablespoon cider vinegar
• 3 cups cauliflower florets
• One and a half 13.5-fluid-ounce cans Chaokoh-brand coconut milk (stir well before measuring)