Mix the coriander, cumin, paprika, cayenne, all spice and 1/8 teaspoon salt in a small bowl. Place the shrimp in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
In a large bowl combine the spinach, oil and the rest of the salt. Divide spinach and shrimp evenly among four 15 by 12 inch sheets of heavy duty aluminum foil. Bring edges of each sheet together and fold tightly to seal.
Heat grill to medium high. Place packets on grill and close the cover- cook until spinach is wilted and shrimp is opaque, 5 to 7 minutes. Serve immediately.
Originally Submitted
1/28/2012
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