Name: Charmoula Sauce for Shrimp Skewers
Total time: 20 min
Yield: Serves 4 to 6 (Makes enough to sauce 1 1/2 pounds shrimp)
Ingredients: 1 small red bell pepper, stemmed, seeded, and diced very small (about 1/2 cup); 4 tablespoons extra-virgin olive oil; 1/2 small red onion, minced (about 1/3 cup); 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon); 1/8 teaspoon table salt; Disposable 10-inch aluminum pie plate; 1/3 cup minced fresh cilantro leaves; 2 tablespoons fresh lemon juice from 1 lemon

Why This Recipe Works

To avoid the hassle of removing the shells, we went with peeled shrimp for our grilled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp off of the grill before they were completely cooked and finished cooking them in a heated sauce waiting on the cool side of the grill; this final simmer gave our broiled shrimp recipe tons of flavor.

Instructions

Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.