Grilled Shrimp with Turkish Spices
1 pound (16 to 20) large shrimp
1/2 teaspoon ground cumin
pinch of cayenne pepper
salt to taste
4 large garlic cloves, finely minced
olive oil for drizzling the shrimp
2 tablespoons minced fresh parsley
2 tablespoons minced fresh dill
1. Remove the legs from the underside of each shrimp. Cut through the shell on the back, butterflying each shrimp and removing the black vein. Leave the shell intact. Spread the shrimp out, cut side up, on a platter. Sprinkle with the cumin, cayenne pepper, and salt. Squeeze the lemon juice over the shrimp, then scatter the garlic evenly over the shrimp. Marinate in the refrigerator for 3 to 4 hours.
2. When ready to cook, heat a grill. Drizzle a little olive oil on both sides of each shrimp. When the grill is medium-hot, place the shrimp on it. Cook about 3 minutes on each side, or until the shrimp are just past translucent. Remove shrimp from grill, place on platter, and sprinkle with the parsley and dill. Serve immediately.
Serves 4 as an appetizer