Moroccan Skewered Shrimp
Makes 30 Skewers
1 1/2 lb 30 Extra Large Shrimp
(16 to 20 to the pound) 750 g
Charmoula:
3 Cloves Garlic, Minced
1 tsp Ground Cumin 5 ml
1 tsp Paprika 5 ml
1/4 tsp Cayenne Pepper 1 ml
Salt and Pepper to Taste
1/4 cup Lemon Juice 50 ml
1/3 cup Olive Oil 75 ml
1/4 cup Finely Chopped Cilantro 50 ml
8 Round Lemon Slices
Sprigs of Cilantro
Pat shrimp dry and place in a large bowl.
In a medium bowl combine garlic with
cumin, paprika, cayenne, a little salt
and pepper and lemon juice.
Stir in olive oil and cilantro.
Taste and add more salt and pepper only
if necessary.
Combine dressing with shrimp.
Marinate 5 minutes or up to a few hours
in the refrigerator.
Thread shrimps from tail to head on bamboo
skewers that have been soaked in cold water
at least one hour.
Grill shrimp on the barbecue, under the
broiler or in a grill pan for 2 to 3
minutes on each side or until shrimps
are opaque and cooked through.
Arrange shrimps on a platter and garnish
with sprigs of cilantro and lemon slices.
(If you wish a dipping sauce,
flavour mayonnaise with some
of the marinade BEFORE
combining the marinade with
the shrimp.)
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