This herbed Moroccan sauce is a classic with fish, but it makes a wonderful sauce for grilled meats of any kind.
1/2 teaspoon kosher salt
2 garlic cloves, minced
3 tablespoons olive oil
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/3 cup fresh lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1/8 teaspoon ground red pepper
1 1/2 pounds peeled jumbo shrimp with tails (24 shrimp)
Olive oil-flavored cooking spray
How to Make It
Combine salt and garlic, chopping mixture with a large knife to create a paste. Transfer mixture to a small bowl; add oil, stirring with a whisk. Add cilantro and next 6 ingredients; stir with a whisk.
Thread 6 shrimp onto each of 4 (12-inch) metal skewers; lightly coat with cooking spray. Place skewers on grill rack coated with cooking spray. Cover and grill 3 minutes on each side or until done.