Grilled Colossal Shrimp

Serves 1
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Directions

  1. 1Butterfly the colossal shrimp by cutting through the stomach to clean out the poop chute, leaving a thin flap of flesh on the backside to hold it together.
  2. 2Pour olive oil into a mixing bowl.
  3. 3Add grated garlic to the olive oil.
  4. 4Add turmeric to the mixture.
  5. 5Add cumin to the mixture.
  6. 6Add smoked paprika to the mixture.
  7. 7Add oregano to the mixture.
  8. 8Add onion powder to the mixture.
  9. 9Add a little bit of brown sugar to the mixture.
  10. 10Toss the shrimp in the marinade.
  11. 11Lay out the marinated shrimp on a tray.
  12. 12Season the shrimp with salt.
  13. 13Rinse the couscous in a strainer under running water.
  14. 14Transfer the rinsed couscous to a steamer pot.
  15. 15Steam the couscous for 10 minutes.
  16. 16Break up the clumps of couscous after the first steam.
  17. 17Steam the couscous for another 10 minutes.
  18. 18Pour olive oil into a mixing bowl for the salad dressing.
  19. 19Add za'atar to the olive oil.
  20. 20Add fresh lemon juice to the dressing.
  21. 21Add pickled shallot liquid to the dressing.
  22. 22Add pickled shallots to the dressing.
  23. 23Add chopped heirloom tomatoes to the dressing.
  24. 24Add gutted cucumbers to the dressing.
  25. 25Add Kalamata olives to the dressing.
  26. 26Add chopped parsley to the dressing.
  27. 27Add chopped mint to the dressing.
  28. 28Add cubed avocado to the dressing.
  29. 29Mix all the salad ingredients together.
  30. 30After the third steaming of the couscous, add a bit of olive oil, butter, and salt for flavor.
  31. 31Let the couscous steam one last time.
  32. 32Cut the cauliflower into florets.
  33. 33Season the cauliflower with the same flavors as the shrimp.
  34. 34Place the seasoned cauliflower into the oven for roasting.
  35. 35Combine labneh with chopped parsley and olive oil.
  36. 36Add chopped mint to the labneh mixture.
  37. 37Add lemon juice to the labneh mixture.
  38. 38Add a little bit of honey to the labneh mixture to offset the tang.
  39. 39Mix the labneh sauce thoroughly.
  40. 40Remove the flesh from preserved lemons, as only the rind is typically used.
  41. 41Finely chop the rind of the preserved lemons.
  42. 42Combine the finely chopped preserved lemon rind with the couscous.
  43. 43Add some liquid from the side salad to the couscous to brighten it up.
  44. 44Mix the couscous and lemon mixture.
  45. 45Grill the marinated shrimp until they have a smoky char.
  46. 46Spoon the honey herb labneh onto a plate.
  47. 47Top the labneh with the cucumber, tomato, olive, and avocado side salad.
  48. 48Add a portion of the preserved lemon couscous to the plate.
  49. 49Arrange the grilled shrimp on the plate.
  50. 50Drizzle fresh lemon juice over the grilled shrimp.
  51. 51Add the roasted cauliflower to the plate.

Ingredients

  • Colossal Shrimp
  • Olive oil
  • Garlic
  • Turmeric
  • Cumin
  • Smoked paprika
  • Oregano
  • Onion powder
  • Brown sugar
  • Salt
  • Couscous
  • Za'atar
  • Fresh lemon juice
  • Pickled shallot liquid
  • Pickled shallots
  • Heirloom tomatoes
  • Seedless cucumbers
  • Kalamata olives
  • Parsley
  • Mint
  • Avocado
  • Butter
  • Cauliflower
  • Labneh
  • Honey
  • Preserved lemons

Equipment

GrillCutting boardKnifeMixing bowlsTongsSteamer potSpoonPlates

Tips

  • Butterfly shrimp by cutting through the stomach to clean the poop chute and allow even seasoning and cooking, while the back flap holds it together for a nice presentation.
  • Season protein with salt after marinating to have more control over the salt distribution.
  • When making sauces with yogurt, use labneh instead for a thicker, tangier, and better texture.
  • When using preserved lemons, typically only the rind is used as the flesh is extremely salty.

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