Mo "Rockin" Shrimp

Ingredients

• 2 Tablespoons butter, plus 1
• 1/4 cup onion, finely chopped
• 5 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 16 large shrimp, (16 to 20 per pound)
• Dash Worcestershire sauce
• 3 Tablespoons beer
• 1/4 cup Chermoula Mix
• Chermoula Mix:
• 1/2 cup olive oil
• 1/2 cup lime juice
• 1/4 cup Worcestershire sauce
• 1/4 bunch cilantro, chopped
• 1/4 bunch mint chopped
• 2 1/2 teaspoons ground coriander
• 2 1/2 teaspoons crushed red pepper flakes
• 2 teaspoons ground black pepper
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cumin
• 1/2 teaspoon cayenne pepper

Directions

Chermoula Mix:
Combine olive oil, lime juice, Worcestershire sauce, cilantro, mint, coriander, crushed red pepper, black pepper, mustard, salt, cumin and cayenne in a small mixing bowl. Whisk together until mixed well.
Makes 1 1/4 cups.

To cook Shrimp:
In a medium saucepan, heat 2 tablespoons butter over medium-high heat. Add onion, garlic and shallot and cook until tender, about 5 minutes. Add shrimp, Worcestershire sauce; cook for 1 minute. Add beer, cook to reduce liquids by half. Add 1/4 cup Chermoula mix. Swirl in 1 tablespoon cold butter. Divide into serving bowls and serve hot.

Submitted 6/13/05.
Source: Eddie's Grill, Phoenix, Arizona
Submitted By: Eileen Werth
crzylegs@erols.com
Mo "Rockin" Shrimp