Grilled Oishii Shrimp Recipe

Prepare and marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 4 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Cover and refrigerate 20–30 minutes (up to 1 hour). If using wooden skewers, soak them at least 30 minutes prior to threading.

Skewer shrimp

Thread 4 shrimp onto each skewer, leaving small gaps so heat circulates. Return skewers to refrigerator until ready to grill.

Grill shrimp

Preheat grill or grill pan to medium-high (about 400°F/200°C). Oil grates lightly. Grill skewers 2–3 minutes per side until shrimp are opaque and just curled (internal temperature ~120–125°F/49–52°C). Avoid overcooking. Transfer to a plate and tent loosely with foil to rest.

Roast tomatoes

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved tomatoes, shallot slices and crushed garlic with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast cut-side up for 20–25 minutes until edges are caramelized and flesh is softened.

Blend sauce

Transfer roasted vegetables to a blender or use an immersion blender in a bowl. Add 1 tsp red wine vinegar and 1/2 tsp honey. Purée until mostly smooth but with some texture. Taste and adjust seasoning with additional salt, pepper or a splash of olive oil as desired. Keep warm.

Make zhoug

In a food processor, combine 1 cup cilantro, 1/2 cup parsley, 1 green chili (seeded if desired), 2 garlic cloves, 1/2 tsp ground cumin, 1 tbs lemon juice, 3 tbs olive oil and 1/2 tsp salt. Pulse until a coarse paste forms. Add up to 1 tsp water if mixture is too thick. Taste and adjust salt, lemon or chili heat. Transfer to a small bowl and refrigerate until serving.

Cook rice

Rinse 1.5 cups basmati rice until water runs clear. In a medium saucepan bring 2.25 cups water, 1/2 tsp salt and 1 tbs butter or oil to a boil. Add rice, stir once, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Plate

Spoon a generous smear of warm roasted tomato sauce onto each plate. Arrange 2 skewers (8 shrimp) per person over the sauce. Add a scoop of basmati rice alongside if using.

Dress and garnish

Drizzle about 1 tbs extra virgin olive oil over shrimp and rice. Spoon 1–2 tbs zhoug per serving alongside or a light dollop on the shrimp for bright heat. Garnish with chopped parsley and serve with lemon wedges to squeeze over.

Serve

Serve immediately while shrimp are hot. Offer extra zhoug and roasted tomato sauce on the side.