What is it about shrimp that's so delectable? Could it be their pretty pink color? Succulent plumpness? Extreme versatility? Fast cook time? Whatever it is, they are a crowd-pleasing item that's a regular on my dinner party menus. For a recent shindig, I served these spicy, finger-licking-good, Moroccan-inspired shrimp. It's a quick and easy recipe that results in a delicious appetizer. Measure and prepare the spices hours before the meal, and cook just before serving. Ready to learn the technique? Read on.
1 lb large, peeled deveined shrimp Serves 4-6.
3 finely chopped garlic cloves
4 tablespoons olive oil
2 teaspoons paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon cayenne (less if you want it milder)
Juice of a lemon
1 lb large, peeled deveined shrimp