Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad. 

INGREDIENTS:

• 24 extra-large shrimp, peeled and deveined
• 1 1/2 tablespoons chermoula (Moroccan pesto)

FOR THE CHICK PEA SALAD:

• 1 (15 ounce) can chick peas rinsed and husked**
• 1 cup grape tomatoes, quartered
• 1 cucumber, peeled, seeded and diced
• 1/4 cup diced red onion
• 1 lemon, zested and juiced
• 2 tbsp mint, chiffonade
• 2 tbsp chopped chives or parsley
• 2 teaspoons olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon kosher salt
• black pepper, to taste
• dash of Ras el Hanout

DIRECTIONS:

Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper. Grill shrimp on medium high heat for 2 minutes per side. Remove from grill and remove the skewer. 

Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice and lemon zest in a bowl, season with salt and pepper drizzle with oil and vinegar. Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.

** cooks note

Chickpeas have a tougher outer skin or husk, it is edible but not ideal. To husk the chickpeas (optional) place them in a large bowl with running water and stir aggressively with your hands. The husks or skins will rise to the top. Gently pour of most of the water into a colander the skins will end up in the colander and the peas stay at the bottom of the bowl, do this 3 or 4 times and drain off water and proceed with the recipe.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 6 shrimp, 1 cup salad

• Amount Per Serving:
• Smart Points: 5
• Points +: 6
• Calories: 243
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 64mg
• Sodium: 458mg
• Carbohydrates: 29g
• Fiber: 5g
• Sugar: 0.5g
• Protein: 15g