SEATTLE — Grilled shrimp kebabs with preserved lemon & olive salad

Samantha Ferraro

Ingredients:

For the shrimp:

• 1-pound medium-large shrimp (13–15 count), peeled and deveined, tails off
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• 2 garlic cloves, grated or finely chopped
• 2 tablespoons olive oil
• ½ teaspoon Kosher salt
• Freshly ground black pepper, to taste
• Skewers (if wooden, soak in water for at least 30 minutes)

For the preserved lemon–olive Salad:

• ½ cup Castelvetrano olives, pitted and chopped
• ½ preserved lemon (rind only), finely chopped
• 1–2 teaspoons preserved lemon juice (or lemon juice)
• 2-3 tablespoons olive oil
• Fresh mint leaves, finely chopped for garnish
• Cilantro, finely chopped for garnish
• Aleppo pepper, for garnish

Instructions

1. Prep the shrimp: Pat the shrimp very dry with paper towels. In a bowl, toss them with smoked paprika, turmeric, grated garlic, olive oil, salt, and pepper until evenly coated.
2. Skewer the shrimp: Thread shrimp onto skewers, about 3-4 per skewer, curling them in a C-shape if needed.
3. Make the olive salad: In a small bowl, combine the chopped olives, preserved lemon, lemon juice and olive oil. Stir well and taste and adjust lemon juice or olive oil as needed.
4. Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 3-4 minutes per side or until just opaque and lightly charred.
5. Serve: Arrange shrimp skewers on a serving platter. Spoon olive salad over the top and around the shrimp. Garnish with Aleppo pepper and herbs and serve immediately.

Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.