Moroccan Spicy Shrimp

I just love to make skewered, broiled, or grilled shrimp. So fast, so easy, it's elegant, yet casual for any occasion. With the combination of the Moroccan spice blend, and Hungarian hot paprika, you can start with a Hungarian Csardas(a folk dance)...and end up Belly dancing...your choice. These spices really kick!

Moroccan Spicy Shrimp 

18 oz. peeled and deveined shrimp, tail left on

4 Tablespoons extra virgin olive oil

juice of 1 lemon

2 cloves of garlic, chopped

1/2 teaspoon salt

2 teaspoon hot Hungarian paprika

1 teaspoon coriander

1 teaspoon ground ginger

1 teaspoon cayenne pepper

Put all the shrimps, in a large baggie, In a small bowl, mix all the ingredients, and pour over the shrimp, seal and refrigerate for about 30 minutes. Soak about 4 or 5 large bamboo sticks in cold water, for the same amount of time. skewer shrimp, as shown on photo, and broil, until they turn pink in a preheated broiler/oven, or you can grill them, which is also very nice. Should be about 40-44 shrimps. 

note: do not throw away the leftover marinade. You can brush more on top while you're broiling, or grilling, or you can heat in microwave for extra sauce. Serve with extra lemon slices, or wedges on the side.