Charmoula Sauce and Barbecued Shrimp (out of North Chicago and Roseville) serves three or four A disposable aluminum pie plate A sufficient number of skewers A hot grill 1/3 cup minced fresh cilantro 2-3 tablespoons of lemon juice 1.5 lbs fresh or thawed peeled and deveined large shrimp 5 tablespoons extra-virgin olive oil (I tend to use a little more oil to be sure of enough sauce for the shrimp) 1/3 cup red onion, minced well ½ cup red bell pepper minced well 1 teaspoon paprika ½ teaspoon ground cumin ¼ teaspoon cayenne powder 3 medium cloves of Garlic minced or pressed 1/8 teaspoon salt Combine all except the cilantro and lemon juice in the aluminum pan and cook over the hot side of the grill until the vegetables are soft. Move dish to warm side of grill Grill the shrimp on skewers for 1½ minutes per side. Shrimp should show light charring. Do not over-cook the shrimp! Combine shrimp with sauce and heat on hot side for 30 to 45 seconds. Sprinkle cilantro and lemon juice and serve immediately. I’ve experimented with quantities of spices and this recipe is our favorite. Obviously, you can make it much spicier, but consider the subtle qualities of the shrimp. Be sure to use a good quality extra-virgin olive oil.
Posted on: Fri, 13 Sep 2013 16:59:06 +0000
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