Grilled Colossal Shrimp with Charmoula

Ingredients

• For shrimp:
• 16 Colossal shrimp, shelled and deviened
• Salt
• Olive oil
• 4 metal skewers
• For charmoula:
• 1 tablespoon cumin seeds
• 2 teaspoons coriander seeds
• 2 cloves garlic
• 1 1/2 teaspoons paprika
• 1/8 teaspoon cayenne
• Zest and juice of 1/2 lemon
• 1/2 cup extra virgin olive oil
• 1 cup roughly chopped cilantro

Directions

1. For the shrimp, warm a gas grill or ridged grill pan over medium high heat. Thread the shrimp onto the skewers, dividing them evenly. Coat both sides with olive oil, then add salt and pepper. Cook the shrimp until the outsides turn pink and the centers are just done, about 4 minutes per side.
2. For the charmoula, set a small skillet over medium heat. Add the cumin and coriander, and toast them just until aromatic, about 1 minute.
3. Move the cumin and coriander into a large mortar, then add the garlic. Crush everything together until it becomes a paste. Work in the paprika, cayenne, lemon zest, and lemon juice.
4. Mix in the olive oil until the sauce comes together, then fold in the cilantro.
5. Arrange the grilled shrimp on four plates. Spoon charmoula over each shrimp.