Recipe: Grilled shrimp skewers with charmoula
ZESTY: A North African charmoula marinade enlivens jumbo shrimp paired with lemon and grilled on skewers over a hot flame. (Glenn Koenig / Los Angeles Times)
Servings: 2 to 4
Note: This recipe calls for bamboo skewers.
1 pound cleaned, tail-on jumbo shrimp (12 to 16)
Charmoula (see recipe), divided
1 large lemon, sliced crosswise into 1/8 -inch slices
Oil for the grill
1. Combine the shrimp and one-third cup charmoula in a large nonreactive bowl or resealable plastic bag and marinate in the refrigerator for 2 hours. Ten minutes before removing the shrimp from the refrigerator, soak the bamboo skewers in water to prevent the wood from burning.
2. Remove the shrimp from the marinade and thread with the lemon slices onto the prepared bamboo skewers.
3. Heat the grill over medium-high heat. When the grill is hot, oil the rack and place the skewers on top. Grill the skewers until the shrimp are puffy, pink and opaque, about 2 to 3 minutes per side. Serve immediately with the remaining charmoula sauce.
Each of 4 servings: 172 calories; 18 grams protein; 2 grams carbohydrates; 0 fiber; 5 grams fat; 1 gram saturated fat; 168 mg. cholesterol; 218 mg. sodium.