Moroccan-Inspired Shrimp on the Barbie
- Ready In:
- 21mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1⁄2 cup dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1⁄2 teaspoon chili powder
- 1⁄8 teaspoon red pepper flakes
- 1⁄4 teaspoon cumin
- 1 tablespoon tomato paste
- 1 teaspoon ginger, fresh grated
- 1 tablespoon cilantro, chopped fine
- 1 1⁄2 lbs shrimp, cooked, deveined, peeled (about 30 of the 40-count size)
directions
- Soak four bamboo skewers for 30 minutes in water. This prevents the skewers from burning when placed on the grill.
- In a rectangular dish (or appropriately sized container to lay bamboo skewers flat in one layer), combine first 10 ingredients.
- Place shrimp on 9-inch bamboo skewers (about 6 per skewer) by piercing each shrimp through head first and then through tail. Lay skewers in the dish containing the marinade, turning to coat both sides.
- Marinate for 30 minutes at room temperature, turning skewers over mid-way. You may also marinate refrigerated for 1 - 2 hours.
- Preheat grill to medium-high heat.
- When grill is searing hot, grill skewers for 3 - 4 minutes on each side or until desired doneness.
- Serve shrimp attached to skewers or removed per your preference.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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