Grilled Shrimp with Lime Powderand Parsley-Olive Oil Sauce

from The San Francisco Chronicle

adapted from The New Persian Kitchen by Louisa Shafia

submitted by Judy Gray

serves 6

2 cups tightly packed fresh parsley leaves

6 cloves garlic, minced

3 tablespoons freshly squeezed lemon juice

¾ cup extra virgin olive oil

sea salt

freshly ground black pepper

2 teaspoons dried lime powder

2 tablespoons grapeseed oil

2 pounds jumbo shrimp, peeled and deveined

2 cups warm freshly cooked rice or whole grain (millet, quinoa or freekeh)

Coarsely chop the parsley and place it in a large bowl with the garlic, lemon juice, and olive oil, and stir to combine. Season to taste by adding ½ teaspoon salt at a time, until the flavors pop. Add pepper to taste.

Prepare a hot grill.

In a large bowl, whisk together the lime powder, grapeseed oil, 1 teaspoon salt, and a few grinds of pepper. Add the shrimp and toss to coat evenly. Grill the shrimp for 5 to 6 minutes on each side, until they’re opaque in the middle.

Spoon shrimp over the rice and season to taste with salt and pepper. Top with the parsley sauce and serve immediately.

Lime powder can be made by grinding dried limes. Or you can use lime zest and lime juice from 2 to 3 limes.

You will have some sauce left over, which would also be good on meat or fish.