Description
Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad.
Yield: 4servings | Serving Size: 6shrimp, 1 cup salad
Ingredients
24extra-large shrimp, peeled and deveined
1 1/2tablespoonschermoula , Moroccan pesto
For the Chick Pea Salad:
115 ounce can chick peas rinsed and husked
1cupgrape tomatoes, quartered
1cucumber, peeled, seeded and diced
1/4cupdiced red onion
1lemon, zested and juiced
2tbspmint, chiffonade
2tbspchopped chives or parsley
2teaspoonsolive oil
1teaspoonred wine vinegar
1/4teaspoonkosher salt
black pepper, to taste
dash of Ras el Hanout
Instructions
Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper.
- Grill shrimp on medium high heat for 2 minutes per side.
Remove from grill and remove the skewer.
- Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice, lemon zest and mint chiffonade in a bowl, season with salt and pepper drizzle with oil and vinegar.
Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.
Last Step:
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Notes
cooks note
Chickpeas have a tougher outer skin or husk, it is edible but not ideal. To husk the chickpeas (optional) place them in a large bowl with running water and stir aggressively with your hands. The husks or skins will rise to the top. Gently pour of most of the water into a colander the skins will end up in the colander and the peas stay at the bottom of the bowl, do this 3 or 4 times and drain off water and proceed with the recipe.
Nutrition
Serving: 6shrimp, 1 cup salad, Calories: 243kcal, Carbohydrates: 29g, Protein: 15g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 64mg, Sodium: 458mg, Fiber: 5g, Sugar: 0.5g
