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Jumbo Shrimp and Blood Orange Charmola Salad

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Jumbo Shrimp and Blood Orange Charmola Salad

Jumbo Shrimp and Blood Orange Charmola Salad
Jonathan Lovekin
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total prep
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.


  • 12 jumbo shrimp
  • 2 large blood oranges, peeled and segmented
  • 8 sun-dried tomatoes, soaked in warm water for 30 minutes
  • 2 large shallots, chopped
  • 1 garlic clove, chopped
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 inch piece of fresh ginger, peeled and finely chopped
  • sea salt
  • ground pepper
  • 3 tablespoons 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.