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Ingredients Spicy Paste
- 2 cloves garlic, crushed
- 15 ml (1 tbsp) paprika
- 5 ml (1 tsp) ground Cayenne pepper
- 15 ml (1 tbsp) ground cumin
- 15 ml (1 tbsp) fresh coriander, chopped
- 30 ml (2 tbsp) Orange Juice
- 15 ml (1 tbsp) sherry vinegar
- 45 ml (3 tbsp) Olive Oil
- Salt and pepper
- 12 jumbo shrimp
Spicy Paste
- Mix all ingredients to form a paste.
- Coat shrimp with spice paste and thread onto soaked skewers to make them easier to cook.
- Grill over high heat for about 2 minutes on each side. Remove shrimp from skewers and serve over orange slices.
Cook commentary
Serves: 4
Aide-gourmet Tip: Soaking bamboo skewers in cold water keeps them from burning and makes them easier to disassemble when plating.
All comments (1)
joanne
Très intéressant cette recette ..je la conserve pas trop loin...
Merci Franden ...
Joanne xxx