The nice thing about this is that you can prepare everything in advance- and have the skewers all ready for the grill. The couscous can be re-heated in the microwave without any problem if made earlier in the day.
1 # peeled, de-veined raw large shrimp
1 teaspoon each: cumin, turmeric, cinnamon, paprika *
1/2 teaspoon saffron threads
3 cloves minced garlic
1/3 cup almonds coarsely chopped
2 T chopped parsley
3 T olive oil
lemon sections
1/4 cup preserved lemon rind chopped coarsely
wooden skewers that have been soaked in water for at least an hour
In a shallow container combine the spices, garlic, almonds,parsley preserved lemon, and olive oil. Add the shrimp and toss around to coat well. Refrigerate for at least an hour or up to 8 hours.
Prepare the grill.
Make the skewers by alternating the shrimp with the lemon slices. When the coals are ready grill the shrimp for about 1 1/2 minutes per side- turning once- if the grill is hot it won’t take long to cook the shrimp.
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