Ingredients:
- raw shell-on (head as a bonus) shrimps
- long stem broccoli
- broccoli
- asparagus
- cumin
- for the dressing
- 6 garlic cloves
- 2 limes
- parsley and mint
- olive oil
- sumac
- pomegranate
- yohurt
For the ultimate life extending, finger licking summer Sunday lunch do this:
Make a marinade: bash the garlic and mix with generous amounts of olive oil, save some garlicky oil for the dressing in a separate bowl. Add 2 squeezed limes/lemons and generous amounts of salt/pepper to the marinade. Cover shrimps well in the marinade, giving them a stir.
Heat the grill (or grill pan).
Bring water to boil and blanch the brocooli stems for 3 mins, repeating the same for the asparagus.
Drain and toss in some olive oil before putting on the grill.
Optionally, heat some cumin seeds in a pan, then crush a bit and mix with the broccoli
In the same water, add the broccoli florets and cook for 3 min or so.
Once veggies are done, set aside and grill the shrimps.
Make the dressing;
Mix the yogurt with the garlicky oil and add sumac, mint, pomegranate seeds.
Nom nom....
