Ingredients
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24,1
-
1 1/2,1
-
1
-
1/4
-
1
-
2
-
2
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad.,,This salad was a dish I had while there. It was so different, fresh and flavorful I asked Chef Ondo if he would mind sharing the recipe. He was kind enough to share so I made this for lunch yesterday and Tommy and I really enjoyed it. The shrimp gets marinated in a Moroccan style pesto called Chermoula made with fresh mint, cilantro and spices which I shared here yesterday on its own because it makes enough for several recipes and can be used on chicken, fish and even stirred into couscous if you wish. Then the shrimp is grilled and served over this simple salad SO good!!
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Steps
|
1
Done
|
Grill Shrimp on Medium High Heat For 2 Minutes Per Side |
|
2
Done
|
Remove from Grill and Remove the Skewer. |
|
3
Done
|
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. |
|
4
Done
|
Divide on 4 Plates (about 1 Cup Each) Then Top With the Grilled Shrimp and Eat Right Away. |
