243 Cals 15 Protein 29 Carbs 8 Fats
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch, Salad
CUISINE:American
Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad.
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
INSTRUCTIONS
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.
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.
Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.
NOTES
** 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.
Adapted from Chef Ondo
Serving: 6shrimp, 1 cup salad, Calories: 243kcal, Carbohydrates: 29g, Protein: 15g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 64mg, Sodium: 458mg, Fiber: 5g, Sugar: 0.5gBlue Smart Points:2Green Smart Points:5Purple Smart Points:2Points +:6