Grilled Shrimp with Preserved Lemon and Parsley Pesto

For the pesto, mince the garlic by dropping it into the bowl of a food processor while the motor is running. Add the chopped, preserved lemon and continue to process until as fine as possible.

Add the parsley, capers, lemon juice, and salt and pepper. Process the mixture, and while the food processor is still running, slowly drizzle in the olive oil. Continue to process until you have a smooth puree, scraping the sides down as needed. Adjust the seasoning with salt and pepper to taste. Set aside.

To prepare the shrimp, toss it with the olive oil, cumin, smoky paprika, salt and pepper. Thread three or four shrimp onto each skewer.

Heat a grill pan over medium heat. Grill the shrimp on the first side until caramelized, about 2 minutes. Flip and continue to cook until the shrimp is just cooked through.

Place the skewers on a platter, and spoon the pesto over the shrimp.