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
- 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
- ⅓ 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
Don’t follow the cooking instructions on the cous cous package. Follow the instructions below, they are better.
- Preheat a grill or oven to 400°F and soak the wraps in water for at least 1 minute.
- Place the shrimp in a bowl with the sumac, oil, lime, and salt. Toss to combine and set aside.
- Bring 3 cups of water to the boil, add the tomato paste and bay leaf, stir to dissolve.
- 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.
- Quickly stir the oil and remaining ingredients into the cous cous, season with salt and set aside.
- Divide the shrimp evenly between 4 grilling wraps. Place the shrimp on the wraps and fold over to enclose, secure with twine.
- 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.