Grilled Shrimp Recipe

Marinate the Shrimp

In a bowl, combine the olive oil, minced garlic, lemon juice, salt, black pepper, and paprika. Add the shrimp and toss to coat. Let it marinate for at least 30 minutes in the refrigerator.

Preheat the Grill

Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Grill the Shrimp

Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque.

Cook the Merguez

In a skillet over medium heat, crumble the merguez sausage and cook until browned, about 5-7 minutes. Drain excess fat.

Make the Butter

In a bowl, mix together the softened butter, cooked merguez, chopped parsley, minced garlic, cumin, and salt. Blend until well combined and set aside.

Boil the Water

In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

Cook the Polenta

Slowly whisk in the stone ground polenta. Reduce heat to low and cook, stirring frequently, for about 30 minutes until thickened and creamy.

Finish the Polenta

Stir in the grated Parmesan cheese and unsalted butter until melted and well combined. Keep warm.

Prepare the Eggs

In a pot of simmering water, gently lower the eggs and cook for about 6-7 minutes for a soft center.

Cool and Peel

Remove the eggs and place them in an ice bath for a few minutes. Once cooled, gently peel the eggs.

Season the Eggs

Sprinkle the peeled soft eggs with salt and black pepper to taste.