A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Grilled Moroccan Shrimp
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- #66658
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
36 Black Tiger shrimp
3 tablespoons olive oil
1 lemon, juiced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon cumin
3 sprigs fresh rosemary leaves
directions
NOTE: You'll need 12 small wooden skewers, soaked in warm water for 1 hour.
Peel, de-vein and butterfly shrimp (if desired). Combine the remaining ingredients in a Ziploc bag. Add shrimp and allow to marinate for 2 hours.
Remove shrimp from marinade. Place 3 shrimp on each skewer. Grill on a preheated electric press grill that has been brushed with olive oil until shrimp turns pink (doesn't take long).
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