Moroccan Shrimp Skewers

Description

Recipe by Marc Chartrand, Stratford Chefs School

Equipment:
Hot grill or BBQ
Wood skewers, soaked in water for 60 minutes

Serves 6

Printable Recipe

 

Ingredients

2 tsp	Moroccan Spice Blend
2 Tbsp	Roasted Garlic Olive Oil
18	Shrimp
1/2 Cup	Mango Chutney
To garnish	Cilantro and mint, fresh
To garnish	Mixed greens

 

Instructions

1. Skewer each shrimp. I like to put 2-3 per skewer to save time and for serving. Put shrimp in rectangular tupperware and splash enough Roasted Garlic Olive Oil on to moisten each shrimp.
*I like to use a rectangular shape tupperware because I can have all the skewer end pieces at one side of the box and it makes it much easier to remove the skewers

2. Add 1 tsp of Moroccan Spice Blend and mix thoroughly to coat each shrimp; if more is needed add slowly 1 tsp at a time and let marinate 4 hours or overnight.

3. Roughly chop some mint and cilantro and stir into Mango Chutney.

4. Heat grill or BBQ; remove shrimp and place on lightly oiled grill and cook until pink; turn over and cook the other side until cooked through; about 2 minutes per side.

5. Serve immediately on mixed greens lightly dressed with Kitchen Connaisseur Raspberry Walnut Splash.