Shrimp, Spiced Ginger w Burst Tomatoes

About 1 1/2 teaspoons aromatic spice blend, such as garam masala, Baharat, five-spice, curry powder, or a mild chili powder blend (see Note), plus more to taste
1 ½ teaspoons finely grated fresh ginger
2 garlic cloves, minced or finely grated
3 scallions, thinly sliced, greens and whites separated
¾ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
1 pound extra-large shrimp, shelled and deveined
1 tablespoon extra-virgin olive oil
¾ cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes
2 tablespoons unsalted butter
Fresh lime juice
½ cup fresh mint leaves, torn or roughly chopped

​In a medium bowl, combine spice blend, ginger, garlic, scallion whites, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add shrimp and toss well. Heat a large skillet over high heat, then add the oil. Add the tomatoes and 1/4 teaspoon salt. Cook until the whole tomatoes burst and the halved ones start to wrinkle, about 2 minutes.
Add shrimp mixture and sauté for another 2 to 4 minutes, turning the shrimp, until they are pink all over.
Gently stir in butter and cook for another minute, until the shrimp are cooked through. Remove from heat and add a squeeze of fresh lime juice. Taste and add more salt and spices, if needed. Garnish with mint and scallion greens and serve immediately.
Tip: If your spice blend is heavy on the chiles, you might want to cut back by 1/4 to 1/2 teaspoon; you can always add more to taste just before serving.