Moroccan shrimp salad

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1 lb. (16 each) Shrimp (about 1oz each or U-15) peeled and de-veined
1 recipe Charmoula (recipe follows)
3/4 cup Millet   
2 cups Water
To taste - kosher salt and freshly ground black pepper
1/2 ea. Lemon, zest and juice
1 Tbsp. olive oil
½ lb. arugula
½ small Sweet red onion, sliced very thin
1-1/2 cups Grape tomatoes, halved

Toss the shrimp with the charmoula and refrigerate up to 3 hours before cooking. Heat a small saucepan over medium high heat; add the millet and toast until it becomes fragrant; about 2 or 3 minutes. Add the water and salt and pepper and bring to a boil. Lower heat, cover and simmer for 20 minutes. Remove from the heat and allow to stand, covered, for 5 or 10 minutes.
Meanwhile in a small bowl, whisk together 1 tsp. lemon zest and 1 Tbsp lemon juice with the olive oil. Season with salt and pepper and fold this dressing into the millet. Check the seasoning and set aside.
Preheat broiler to high. In a large mixing bowl toss the arugula and onions together. Spread the shrimp out in a roasting pan, sprinkle with a few grains of salt and broil under high heat until barely done.
Assemble the dish: Spoon the millet in the center of a large platter surrounded by the arugula and onions. Arrange the warm shrimp on top of the greens and spoon some of the accumulated juices over the shrimp. Sprinkle with the sweet tomatoes and serve. 


1/4 cup olive oil
3 Tbsp. lemon juice
3 Tbsp. parsley, chopped
3 Tbsp. cilantro, chopped
2 cloves garlic, finely chopped
1-1/2 tsp. paprika
1 tsp. cumin, toasted and freshly ground
pinch cayenne
To taste - kosher salt & freshly ground black pepper

Combine all ingredients in a mixing bowl and whisk together.

Yields: 4 servings