Grilled shrimp with spicy lettuce

• 60 ml freshly squeezed orange juice (from 1 orange)
• 45 ml freshly squeezed lime juice (from 2 limes)
• 60 ml olive oil
• 2 tablespoons honey
• 2 tablespoons thinly sliced ​​jalapeño (or more to taste)
• 4 teaspoons The Spice Club Maroc spice mix
• 450 g large shrimps (16 to 20 pieces), peeled
• finely chopped green cabbage (½ medium cabbage)
• 1 mango (optional), peeled and cut into julienne strips
• 1 bunch of chopped coriander
• 2 thinly sliced ​​spring onions

Step 1: Marinating the Shrimp

• In a large bowl, combine the orange juice, lime juice, neutral oil, honey, jalapeño and The Spice Club Maroc spice mix.
• Add the shrimp to the marinade, making sure they are completely covered.
• Let the shrimp marinate in the refrigerator for at least 15-20 minutes.

Step 2: Preparing the Spicy Lettuce

• In a large salad bowl, combine the finely chopped green cabbage, julienne mango (if using), chopped cilantro and thinly sliced ​​spring onions.
• Add a little of the remaining marinade to the salad and mix well.
• Set the salad aside while you grill the shrimp.

Step 3: Grilling the Shrimp

• Preheat a grill pan or outdoor barbecue over medium heat.
• Remove the shrimp from the marinade and grill for about 2-3 minutes per side, until opaque and lightly charred.
• Remove the shrimp from the grill and let them rest for a moment.

Step 4: Serving

• Divide the spicy lettuce over plates and place the grilled shrimp on top.
• Serve immediately and enjoy this delicious, fresh dish.