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Moroccan Shrimp With Spinach

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by 32 people

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Makes: 4 servings Prep 40 mins Cook 7 mins View Nutrition Facts

Ingredients

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne

pinch ground allspice

1/4 teaspoon salt

1 pound large shrimp, peeled and deveined

10 ounces fresh baby spinach

3 tablespoons extra-virgin olive oil

Directions

1. 1. Mix the coriander, cumin, paprika, cayenne, allspice and 1/8 teaspoon salt in a small bowl. Place the shrimp in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes.

2. 2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and shrimp evenly among four 15-by-12-inch sheets of heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.

3. 3. Heat the grill to medium high. Place packets on grill and close the cover; cook until spinach is wilted and shrimp is opaque, 5 to 7 minutes. Serve immediately.

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