Grilled Shrimp With Charmoula |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From William-Sonoma, this Moroccan style dish is spicy and refreshing on a hot summer evening. The marinade is also good on fish. Ingredients:
24 large shrimp |
1/4 cup fresh lemon juice |
2 teaspoons paprika |
1/4 teaspoon cayenne pepper |
1 teaspoon ground cumin |
3 garlic cloves, minced |
1/4 cup fresh parsley, chopped (italian, flat-leaf is best) |
1/4 cup fresh cilantro, chopped |
1/2 cup extra virgin olive oil |
salt and pepper, to taste |
Directions:
1. Peel and devein the shrimp, leaving tail fin intact. Place in large zipper bag.
2. Combine all other ingredients in a bowl, whisking to blend. Pour 1/2 the marinade over the shrimp. Seal bag, and marinate, refrigerated, for 1-2 hours.
3. Prepare grill or preheat broiler.
4. Remove the shrimp from the marinade, discarding marinade, and thread on skewers. If planning to serve on the skewer, estimate 6 shrimp per serving. Using double skewers will make it easier to turn the shrimp. Grill or broil until done, turning once - approximately 3-4 minutes per side.
5. Serve with reserved marinade as a sauce.
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