Chermoula Shrimp

1. Put all ingredients for the chermoula, except the olive oil, in a mini chopper, or a food processor fitted with the metal chopping blade.  Pulse until roughly chopped, about 8 to 10 times, scraping as needed.  While continuously processing, gradually add the oil through the hole in the top of the lid, processing until desired consistency is reached – use less oil if you want a chunkier pesto-like sauce, or more if you want it thinner .  Taste and adjust the seasonings to your liking .  Cover and reserve to allow flavors to meld.

2. Prepare the shrimp and fit the broiling/steaming rack into the baking pan. Put the shrimp, oil, salt and pepper in a mixing bowl and toss to combine. Divide the shrimp among 5 skewers and place the skewers on top of the broiling/steaming rack.  Put the rack in the upper broil position.  Put the tray on the rack and leave the oven door slightly open .  Set to Broil for 10 minutes, or until the shrimp are fully opaque.

3. Transfer the shrimp to a platter and drizzle the chermoula over the top.

Note: If using wooden skewers, soak them in water for at least half hour prior to using.