Cumin Grilled Shrimp
Recipe provided by Jason Roy, Executive Chef
McCormick's Fish House & Bar, Beaverton, Oregon
Serves 1
4 to 6 large shrimp
1 tsp. cumin powder
Pinch cayenne pepper
¼ c. Pico de Gallo (store bought is fine)
½ tsp. salt
Juice from ½ lime
1 c. steamed rice
3 to 4 tortilla chips (for garnish)
Mix the cumin, cayenne and salt in a small bowl. Lightly dust the shrimp with the spice mix. Place shrimp on a metal skewer and place on a hot, oiled grill. Grill until shrimp are cooked, approximately 3 to 4 minutes per side.
Place Pico de gallo and rice on a serving plate. Arrange cooked shrimp on top and drizzle fresh lime juice over the shrimp.
Garnish with a few tortilla chips (optional) and serve.
