Charmoula Sauce for Shrimp Skewers

Name: Charmoula Sauce for Shrimp Skewers
Yield: Serves 4 to 6 (Makes enough to sauce 1 1/2 pounds shrimp)
Ingredients: 1 , small red bell pepper, stemmed, seeded, and diced very small (about 1/2 cup); 4 tablespoons, extra-virgin olive oil; 1/2 , small red onion, minced (about 1/3 cup); 1 teaspoon, paprika; 1/2 teaspoon, ground cumin; 1/4 teaspoon, cayenne pepper; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1/8 teaspoon, table salt; , Disposable 10-inch aluminum pie plate; 1/3 cup, minced fresh cilantro leaves; 2 tablespoons, fresh lemon juice from 1 lemon

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Appears in Cook's Illustrated July/August 2006, America's Test Kitchen TV

Charmoula is a traditional Moroccan spice blend. This recipe is designed to accompany either Charcoal-or Gas-Grilled Shrimp Skewers

SERVES4 to 6 (Makes enough to sauce 1 1/2 pounds shrimp)

TIME20 minutes

WHY THIS RECIPE WORKS

To avoid the hassle of removing the shells, we went with peeled shrimp for our grilled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp off of the grill before they were completely...

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