ChefXi OfficialA vibrant lunch featuring succulent smoked shrimp over a bed of herby chickpeas and charred vegetables, finished with a zesty lemon-tahini drizzle.
In a medium bowl, toss the shrimp with olive oil, smoked paprika, oregano, and a pinch of salt. Let them marinate at room temperature while you prep the rest.
Don't over-marinate or the acid/salt will start to 'cook' the delicate shrimp.
In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, and red onion. Set aside.
Whisk together the tahini, lemon juice, minced garlic, and a splash of water until smooth and pourable.
Add water one teaspoon at a time to reach the perfect 'ribbon' consistency.
Preheat your smoker or grill to 225°F (107°C) using light wood like cherry or apple.
Place the shrimp directly on the grates or on a perforated grill tray. Smoke until pink and opaque.
Shrimp cook fast! Watch for them to curl into a 'C' shape.
Toss the chickpea salad with a little olive oil and lemon juice. Divide into bowls.
Top each bowl with the smoked shrimp, a sprinkle of feta cheese, and a generous drizzle of the lemon-tahini dressing. Serve immediately.
The essence of this dish lies in the contrast between the cold, crisp Mediterranean salad and the warm, smoke-kissed shrimp. If you don't have a smoker, a charcoal grill with a few wood chips works beautifully. Respect the lineage of the ingredients by using the best olive oil you can find.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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