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. 2Butterfly 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.
  3. 3Butterfly 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.
  4. 4Pour olive oil into a mixing bowl.
  5. 5Pour olive oil into a mixing bowl.
  6. 6Pour olive oil into a mixing bowl.
  7. 7Add grated garlic to the olive oil.
  8. 8Add grated garlic to the olive oil.
  9. 9Add grated garlic to the olive oil.
  10. 10Add turmeric to the mixture.
  11. 11Add turmeric to the mixture.
  12. 12Add turmeric to the mixture.
  13. 13Add cumin to the mixture.
  14. 14Add cumin to the mixture.
  15. 15Add cumin to the mixture.
  16. 16Add smoked paprika to the mixture.
  17. 17Add smoked paprika to the mixture.
  18. 18Add smoked paprika to the mixture.
  19. 19Add oregano to the mixture.
  20. 20Add oregano to the mixture.
  21. 21Add oregano to the mixture.
  22. 22Add onion powder to the mixture.
  23. 23Add onion powder to the mixture.
  24. 24Add onion powder to the mixture.
  25. 25Add a little bit of brown sugar to the mixture.
  26. 26Add a little bit of brown sugar to the mixture.
  27. 27Add a little bit of brown sugar to the mixture.
  28. 28Toss the shrimp in the marinade.
  29. 29Toss the shrimp in the marinade.
  30. 30Toss the shrimp in the marinade.
  31. 31Lay out the marinated shrimp on a tray.
  32. 32Lay out the marinated shrimp on a tray.
  33. 33Lay out the marinated shrimp on a tray.
  34. 34Season the shrimp with salt.
  35. 35Season the shrimp with salt.
  36. 36Season the shrimp with salt.
  37. 37Rinse the couscous in a strainer under running water.
  38. 38Rinse the couscous in a strainer under running water.
  39. 39Rinse the couscous in a strainer under running water.
  40. 40Transfer the rinsed couscous to a steamer pot.
  41. 41Transfer the rinsed couscous to a steamer pot.
  42. 42Transfer the rinsed couscous to a steamer pot.
  43. 43Steam the couscous for 10 minutes.
  44. 44Steam the couscous for 10 minutes.
  45. 45Steam the couscous for 10 minutes.
  46. 46Break up the clumps of couscous after the first steam.
  47. 47Break up the clumps of couscous after the first steam.
  48. 48Break up the clumps of couscous after the first steam.
  49. 49Steam the couscous for another 10 minutes.
  50. 50Steam the couscous for another 10 minutes.
  51. 51Steam the couscous for another 10 minutes.
  52. 52Pour olive oil into a mixing bowl for the salad dressing.
  53. 53Pour olive oil into a mixing bowl for the salad dressing.
  54. 54Pour olive oil into a mixing bowl for the salad dressing.
  55. 55Add za'atar to the olive oil.
  56. 56Add za'atar to the olive oil.
  57. 57Add za'atar to the olive oil.
  58. 58Add fresh lemon juice to the dressing.
  59. 59Add fresh lemon juice to the dressing.
  60. 60Add fresh lemon juice to the dressing.
  61. 61Add pickled shallot liquid to the dressing.
  62. 62Add pickled shallot liquid to the dressing.
  63. 63Add pickled shallot liquid to the dressing.
  64. 64Add pickled shallots to the dressing.
  65. 65Add pickled shallots to the dressing.
  66. 66Add pickled shallots to the dressing.
  67. 67Add chopped heirloom tomatoes to the dressing.
  68. 68Add chopped heirloom tomatoes to the dressing.
  69. 69Add chopped heirloom tomatoes to the dressing.
  70. 70Add gutted cucumbers to the dressing.
  71. 71Add gutted cucumbers to the dressing.
  72. 72Add gutted cucumbers to the dressing.
  73. 73Add Kalamata olives to the dressing.
  74. 74Add Kalamata olives to the dressing.
  75. 75Add Kalamata olives to the dressing.
  76. 76Add chopped parsley to the dressing.
  77. 77Add chopped parsley to the dressing.
  78. 78Add chopped parsley to the dressing.
  79. 79Add chopped mint to the dressing.
  80. 80Add chopped mint to the dressing.
  81. 81Add chopped mint to the dressing.
  82. 82Add cubed avocado to the dressing.
  83. 83Add cubed avocado to the dressing.
  84. 84Add cubed avocado to the dressing.
  85. 85Mix all the salad ingredients together.
  86. 86Mix all the salad ingredients together.
  87. 87Mix all the salad ingredients together.
  88. 88After the third steaming of the couscous, add a bit of olive oil, butter, and salt for flavor.
  89. 89After the third steaming of the couscous, add a bit of olive oil, butter, and salt for flavor.
  90. 90After the third steaming of the couscous, add a bit of olive oil, butter, and salt for flavor.
  91. 91Let the couscous steam one last time.
  92. 92Let the couscous steam one last time.
  93. 93Let the couscous steam one last time.
  94. 94Cut the cauliflower into florets.
  95. 95Cut the cauliflower into florets.
  96. 96Cut the cauliflower into florets.
  97. 97Season the cauliflower with the same flavors as the shrimp.
  98. 98Season the cauliflower with the same flavors as the shrimp.
  99. 99Season the cauliflower with the same flavors as the shrimp.
  100. 100Place the seasoned cauliflower into the oven for roasting.
  101. 101Place the seasoned cauliflower into the oven for roasting.
  102. 102Place the seasoned cauliflower into the oven for roasting.
  103. 103Combine labneh with chopped parsley and olive oil.
  104. 104Combine labneh with chopped parsley and olive oil.
  105. 105Combine labneh with chopped parsley and olive oil.
  106. 106Add chopped mint to the labneh mixture.
  107. 107Add chopped mint to the labneh mixture.
  108. 108Add chopped mint to the labneh mixture.
  109. 109Add lemon juice to the labneh mixture.
  110. 110Add lemon juice to the labneh mixture.
  111. 111Add lemon juice to the labneh mixture.
  112. 112Add a little bit of honey to the labneh mixture to offset the tang.
  113. 113Add a little bit of honey to the labneh mixture to offset the tang.
  114. 114Add a little bit of honey to the labneh mixture to offset the tang.
  115. 115Mix the labneh sauce thoroughly.
  116. 116Mix the labneh sauce thoroughly.
  117. 117Mix the labneh sauce thoroughly.
  118. 118Remove the flesh from preserved lemons, as only the rind is typically used.
  119. 119Remove the flesh from preserved lemons, as only the rind is typically used.
  120. 120Remove the flesh from preserved lemons, as only the rind is typically used.
  121. 121Finely chop the rind of the preserved lemons.
  122. 122Finely chop the rind of the preserved lemons.
  123. 123Finely chop the rind of the preserved lemons.
  124. 124Combine the finely chopped preserved lemon rind with the couscous.
  125. 125Combine the finely chopped preserved lemon rind with the couscous.
  126. 126Combine the finely chopped preserved lemon rind with the couscous.
  127. 127Add some liquid from the side salad to the couscous to brighten it up.
  128. 128Add some liquid from the side salad to the couscous to brighten it up.
  129. 129Add some liquid from the side salad to the couscous to brighten it up.
  130. 130Mix the couscous and lemon mixture.
  131. 131Mix the couscous and lemon mixture.
  132. 132Mix the couscous and lemon mixture.
  133. 133Grill the marinated shrimp until they have a smoky char.
  134. 134Grill the marinated shrimp until they have a smoky char.
  135. 135Grill the marinated shrimp until they have a smoky char.
  136. 136Spoon the honey herb labneh onto a plate.
  137. 137Spoon the honey herb labneh onto a plate.
  138. 138Spoon the honey herb labneh onto a plate.
  139. 139Top the labneh with the cucumber, tomato, olive, and avocado side salad.
  140. 140Top the labneh with the cucumber, tomato, olive, and avocado side salad.
  141. 141Top the labneh with the cucumber, tomato, olive, and avocado side salad.
  142. 142Add a portion of the preserved lemon couscous to the plate.
  143. 143Add a portion of the preserved lemon couscous to the plate.
  144. 144Add a portion of the preserved lemon couscous to the plate.
  145. 145Arrange the grilled shrimp on the plate.
  146. 146Arrange the grilled shrimp on the plate.
  147. 147Arrange the grilled shrimp on the plate.
  148. 148Drizzle fresh lemon juice over the grilled shrimp.
  149. 149Drizzle fresh lemon juice over the grilled shrimp.
  150. 150Drizzle fresh lemon juice over the grilled shrimp.
  151. 151Add the roasted cauliflower to the plate.
  152. 152Add the roasted cauliflower to the plate.
  153. 153Add the roasted cauliflower to the plate.

Ingredients

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