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                                                                  This is a refreshingly light summer salad inspired by the Ottoman influence in North Africa. The blood orange season is short, but it can be made with any oranges. Charmola, a spice and herb paste, has many uses as a seasoning, and is often applied to seafood. There are many versions (mine has a base of sun-dried tomatoes), but cumin and cilantro seem to be the common thread. Recipe from Purple Citrus & Sweet Perfume by Silvena Rowe/Ecco, 2011.

                                                                  Ingredients
                                                                  • Yes No 12 jumbo shrimp
                                                                  • Yes No 2 large blood orange
                                                                  • Yes No 8 sun dried tomatoes
                                                                  • Yes No 2 large shallot
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1 tsp sweet paprika
                                                                  • Yes No 1 inch ginger
                                                                  • Yes No sea salt
                                                                  • Yes No black pepper
                                                                  • Yes No 3 tbsp coarsely chopped cilantro
                                                                  • Cook the shrimp in a large saucepan of boiling water for 3–4 minutes, until they turn opaque. Drain and cool. Place the shrimp and oranges in a large bowl.
                                                                  • Combine the sun-dried tomatoes, shallots, garlic, olive oil, cumin, paprika and ginger in a food processor and blend into a smooth paste. Add the paste to the shrimp and oranges. Toss together and season. Sprinkle with the cilantro and serve with crusty bread.
                                                                  Cuisine:YesNonorth african
                                                                  Yields: 4
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread

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