Instructions: Toast the cumin seed and anise seed on a dry, hot large saute pan, shaking the pan constantly, until fragrant, about 1 minute. Set aside.

In a large skillet, heat vegetable oil over high heat until almost smoky. Add the salsa and cook for 3 minutes, stirring often. Add the toasted spices and the oregano, and cook for 2 minutes. Add the shrimp and cook for approximately 1 1/2 minutes on each side or until just pink. Adjust seasoning. Serve immediately with lime wedges.

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