Grilled Shrimp With Chermoula Food

GRILLED SHRIMP WITH CHARMOULA

Grilled Shrimp With Charmoula image

From William-Sonoma, this Moroccan style dish is spicy and refreshing on a hot summer evening. The marinade is also good on fish.

Provided by dianegrapegrower

Categories Moroccan

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Peel and devein the shrimp, leaving tail fin intact. Place in large zipper bag.
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.
Prepare grill or preheat broiler.
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.
Serve with reserved marinade as a sauce.

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