As we draw to a close, I wanted to give one last shoutout to one of our sponsors - Michigan Asparagus - who is giving one winner two grilling baskets and $50 gift card. Wowza! Enter at the end of this post. You still have time!
Fresh asparagus is definitely a harbinger of Spring and Michigan is one of the largest domestic asparagus growers in the United States. Michigan Asparagus is available mid-May through June and is the only hand-snapped harvested asparagus which means more usable asparagus and less waste.
Local Michigan farmers produce approximately 25 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium.
- 2 t cinnamon, ground
- 2 t nutmeg, ground
- 2 t coriander seeds, ground
- 1-1/2 t cumin, ground
- 1-1/2 t turmeric, ground
- 1-1/2 t fleur de sel or other flake salt
- 1 t allspice, ground
- 1 t black pepper, ground
- 1 t black cardamom, ground
- 1 t red chile pepper flakes
- 1/2 t cloves, ground
- 1/2 t hot paprika, ground
- 1/2 t smoked paprika, ground
- 1 pound shrimp, peeled and deveined
- grill or grill pan
- oil for the grill
- preserved lemon rind, thinly sliced
Place all of the spices in a bowl and stir to blend. Set aside.
Place shrimp in a medium mixing bowl. Sprinkle 1 to 2 T of ras el hanout over the shrimp. Toss to coat. Heat the grill or grill pan over medium heat. Lay the shrimp in a single layer on the grill. Cook until the shrimp turns opaque and chars, approximately 1 to 2 minutes per side.