20 Medium shrimp +/- 1lb

 

½ cup fresh cilantro chopped

½ cup fresh parsley chopped

1 clove garlic

2 teaspoons smoked paprika

2 teaspoons cumin

1 teaspoon ground ginger

1 teaspoon peri peri powder

½ cup olive oil

1 cup fish stock (include shellfish tails / shells to provide the associated flavors)

Zest of 2 limes

¼ cup lime juice

 

 

To make the marinade:

Make the fish stock. Add the garlic and spices to the fish stock while still hot. Chill the marinade for at least four hours.

Add all of the remaining ingredients to the marinade and chill for at least four hours.

Grill over medium heat.

 

Serves four as a first course.

 

PAIRINGS:

This dish will pair well with the Tygerberg Sauvignon Blanc, Landskroon Bush Camp The Sundowner Chenin Blanc and Simonsvlei Lifestyle Sweet Chenin Blanc