Moroccan-spiced Shrimp

Isis Heuser of @chewonthisTV has such a way with words (and food), we can't help but smile and eat whatever she recommends. "Spicy Moroccan shrimp served with a delicious sauce made with If & When Moroccan Preserved Meyer lemon paste atop a couscous and quinoa medley - so good, it was hard to share…but I did because I’m not shellfish!"

Need

2 TBS olive oil

1 TBS If & When Moroccan Preserved Meyer Lemon Paste

1 tsp  Ras El Hanout spice blend

1 lb jumbo shrimp

1/4 teaspoon salt

1/4 cup vegetable stock

Do

Heat the olive oil in a large pan over medium high heat. Stir the Ras El Hanout into the oil, cook about 30 seconds until fragrant.

Add the shrimp and cook until pink; season with salt

Add the vegetable stock and preserved lemon paste, stirring to make a sauce.

Enjoy!