INGREDIENTS:
- 24 extra-large shrimp, peeled and deveined
- 1 1/2 tablespoons chermoula (Moroccan pesto)
FOR THE CHICK PEA SALAD:
- 1 (15 ounce) can chick peas rinsed and husked**
- 1 cup grape tomatoes, quartered
- 1 cucumber, peeled, seeded and diced
- 1/4 cup diced red onion
- 1 lemon, zested and juiced
- 2 tbsp mint, chiffonade
- 2 tbsp chopped chives or parsley
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- 1/4 teaspoon kosher salt
- black pepper, to taste
- dash of Ras el Hanout
DIRECTIONS:
Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper. Grill shrimp on medium high heat for 2 minutes per side. Remove from grill and remove the skewer.Â
Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice and lemon zest in a bowl, season with salt and pepper drizzle with oil and vinegar. Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.
** cooks note
Chickpeas have a tougher outer skin or husk, it is edible but not ideal. To husk the chickpeas (optional) place them in a large bowl with running water and stir aggressively with your hands. The husks or skins will rise to the top. Gently pour of most of the water into a colander the skins will end up in the colander and the peas stay at the bottom of the bowl, do this 3 or 4 times and drain off water and proceed with the recipe.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 6 shrimp, 1 cup salad
- Amount Per Serving:
- Smart Points: 5
- Points +: 6
- Calories: 243
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 64mg
- Sodium: 458mg
- Carbohydrates: 29g
- Fiber: 5g
- Sugar: 0.5g
- Protein: 15g
