Charmoula is a perfect complement to fish and shellfish. The flavors are vivid and bright, rounded out with just the faintest heat from the cayenne. In this recipe, garlic, ginger, parsley, cilantro and lemon are ground to a paste, then mixed with ground cumin, bay leaf, saffron, cayenne pepper and Spanish paprika. The paste is mixed with olive oil and is stored overnight for the flavors to develop. Use charmoula as a 30-minute marinade for fish, a finishing sauce for meats and vegetables, or even a dip with bread.
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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.
Remove the shrimp from the marinade and thread with the lemon slices onto the prepared bamboo skewers.
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.
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