Grilled Shrimp with Chermoula

Make the chermoula: Pulse the garlic in a food processor until chopped. Add the cilantro, parsley, preserved lemon, if using, salt, cumin, paprika, and cayenne. Pulse until finely chopped. Add the oil and lemon juice and pulse until mixed. The mixture will not be completely emulsified. The mixture will separate slightly with a layer of oil at the top and the slightly chunky mixture of herbs at the bottom. Vivian Jao Preheat the grill and soak the skewers: If using wooden skewers add them to a wide shallow dish with water. Let them soak for 30 minutes. Preheat grill to medium-high direct heat. You want to bring it up to 450°F-500°F. Marinate the shrimp: In a wide shallow bowl or container, season the shrimp with salt and toss to coat in 3 tablespoons of the chermoula. Set aside to let marinate for 15 to 20 minutes. Reserve the rest of the chermoula sauce for serving. Vivian Jao Vivian Jao Skewer the shrimp: Thread the shrimp onto the soaked bamboo skewers through the top fatter section of the shrimp and through the section about 1/4-inch above the tail, adding five pieces of shrimp per skewer. Vivian Jao Grill the shrimp: Using tongs, arrange the skewers of shrimp in a single layer on the grill. Grill shrimp until seared and slightly pink on the bottom side, 2 to 3 minutes. Flip, using tongs, and cook the other side until the shrimp is opaque, another 1 to 2 minutes. Vivian Jao Serve: Using tongs, transfer the skewers to a platter. Let the shrimp cool slightly, then serve with the remaining chermoula on the side. Vivian Jao