Today Summer recipe is 'Moroccan Shrimp with Spinach'. Now without having room for a grill in the backyard. I am sure that someone you understand will be having a BBQ party whether it is in the Boston, Massachusetts area or elsewhere. Here is a superb summer cookout dish that's low in calories.

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Ingredients

  • 1/2 teaspoon place coriander

  • 1/2 teaspoon earth cumin

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne

  • pinch terrain allspice

  • 1/4 teaspoon salt

  • 1 pound sizeable shrimp, peeled and deveined

  • 10 ounces refreshing baby spinach

  • 3 tablespoons extra-virgin olive oil

Directions

1. 1. Blend the coriander, cumin, paprika, cayenne, allspice and 1/8 teaspoon salt within a small bowl. Place the shrimp in a very large bowl, add a spice mixture and put to coat. Cover utilizing plastic wrap and refrigerate 30 short minutes.

2. 2. In a very large bowl, combine your spinach, oil and continuing to be salt. Divide spinach as well as shrimp evenly among 3 15-by-12-inch sheets of heavy-duty light weight aluminum foil. Bring the edges of sheet together and times more tightly to seal.

3. 3. Warm the grill to medium sized high. Place packets with grill and close the particular cover; cook until spinach is normally wilted and shrimp is definitely opaque, 5 to 7 or so minutes. Serve immediately

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