Makes 4 servings. Difficulty
1/4 cup extra virgin olive oil 2 large garlic cloves, minced 2 teaspoons shallots, minced 3/4 teaspoon cumin 1 teaspoon hot paprika 1-1/2 pounds medium shrimp, deveined and shelled, leaving tails intact Salt and freshly ground black pepper 2 Tablespoons fresh cilantro, chopped 2 Tablespoons fresh Italian parsley, chopped 1 teaspoon fresh lemon juice
Preheat grill over high heat.
In a medium bowl, combine olive oil, garlic, shallots, cumin, paprika, about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add shrimp and stir to coat shrimp thoroughly. Cover and refrigerate for about 30 minutes.
Using a small grate grill rack, cook shrimp for about 1-2 minutes per side or until pink and just cooked through. (If you dont have a small grate grill rack you can also thread shrimp on skewers to prevent them from falling through your rack). Remove from grill and garnish with cilantro and parsley. Squeeze lemon juice over top of shrimp and serve immediately.
This could also be served as an appetizer. Present shrimp served on a platter with toothpicks.