Grilled Shrimp with Sauce Kerkennaise
Recipe type: Appetizer
Cuisine: Tunisian
  • 2 pounds large shrimp, cleaned and deveined
  • Olive oil
  • Salt
  • Pepper
  • Lime wedges, parsley sprigs for garnish
  • Sauce Kerkennaise:
  • 2 cups peeled and chopped tomatoes
  • ⅓ cup olive oil
  • ¼ cup chopped fresh parsley
  • 2 Tablespoons minced green onion
  • 1 clove garlic, crushed
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper
  • ½ teaspoon sugar
  1. For Shrimp: Thread shrimp on small skewers. Brush with olive oil and lightly sprinkle with salt and pepper. Broil or grill until shrimp turn pink, about 3 minutes on each side. Remove shrimp from skewers and place around a bowl of prepared sauce. Garnish with lime wedges and parsley sprigs.
  2. For Sauce: Combine all sauce ingredients. Stir and refrigerate. (lime can be squeezed over shrimp if desired before dipping into sauce).
Recipe by The Culinary Cellar at