Moroccan Shrimp with Spinach
½ tsp ground coriander ½ tsp ground cumin ½ tsp paprika ¼ tsp cayenne pinch allspice tsp allspice ¼ tsp salt 1 pound large shrimp, peeled and deveined 10 ounces baby spinach 3 tbsp extra virgin olive oilMix the coriander, cumin, paprika, cayenne, allspice and half the salt in small bowl. Place shrimp in a large bowl, add the spice mixture and toss to coat. Cover and refrigerate for 30 minutes.
In a large bowl combine spinach, oil and remaining salt. Divide spinach and shrimp evenly among four sheets of heavy duty aluminum foil. Bring edges of each sheet together and fold tightly to seal.
Heat grill to medium high. Place packets on grill and close cover. Cook until spinach is wilted and shrimp is opaque. About 5 to 7 minutes. Serve immediately.
Enjoy!
½ tsp ground coriander ½ tsp ground cumin ½ tsp paprika ¼ tsp cayenne pinch allspice tsp allspice ¼ tsp salt 1 pound large shrimp, peeled and deveined 10 ounces baby spinach 3 tbsp extra virgin olive oilMix the coriander, cumin, paprika, cayenne, allspice and half the salt in small bowl. Place shrimp in a large bowl, add the spice mixture and toss to coat. Cover and refrigerate for 30 minutes.
In a large bowl combine spinach, oil and remaining salt. Divide spinach and shrimp evenly among four sheets of heavy duty aluminum foil. Bring edges of each sheet together and fold tightly to seal.
Heat grill to medium high. Place packets on grill and close cover. Cook until spinach is wilted and shrimp is opaque. About 5 to 7 minutes. Serve immediately.
Enjoy!
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