You can really taste the fruit in the cherry wood, and for something as delicate as shrimp this flavor is quickly and easily infused.

Total Time: 25 minutes
Servings: 4


  • Cherry Grilling Wraps
  • 20 medium Shrimp, peeled and deveined
  • 1 Tbsp Sumac Powder
  • ½ Tbsp Olive Oil
  • 1 Lime, juice and zest
  • pinch Salt

For the Cous Cous Salad

  • 2 cups Cous Cous, uncooked
  • 2 Tbsp Tomato Paste
  • 1 Bay Leaf
  • ½ Red Pepper, diced small
  • cup Extra Virgin Olive Oil
  • 1 Lemon, juice and zest
  • 1 small garlic clove, finely minced
  • ½ Tbsp Cumin, ground
  • ½ cup Cilantro, chopped
  • Salt to taste

Chef's Tip

Don’t follow the cooking instructions on the cous cous package. Follow the instructions below, they are better.


  1. Preheat a grill or oven to 400°F and soak the wraps in water for at least 1 minute.
  2. Place the shrimp in a bowl with the sumac, oil, lime, and salt. Toss to combine and set aside.
  3. Bring 3 cups of water to the boil, add the tomato paste and bay leaf, stir to dissolve.
  4. Place the cous cous in a bowl and add ½ cup of the hot stock, quickly stir with a fork, and cover tightly. Wait 5 minutes and repeat until the stock is used up, then work out any lumps. This will result in a lighter end product.
  5. Quickly stir the oil and remaining ingredients into the cous cous, season with salt and set aside.
  6. Divide the shrimp evenly between 4 grilling wraps. Place the shrimp on the wraps and fold over to enclose, secure with twine.
  7. Cook the shrimp for around 5 minutes and serve immediately with the cous cous.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Grilling Wraps

Cherry Grilling Wraps