• Strip the parsley leaves from the stems; finely chop the leaves.
• Finely chop the cilantro.
• Zest and juice the lemon, keeping the zest and juice separate.

In a small bowl, stir together the parsley, cilantro, lemon zest, 2 tablespoons lemon juice, chermoula spice blend, and 2 tablespoons oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

• Trim the ends from the radishes and cut them in half.
• Trim the root ends from the baby broccoli.
• Remove any pulp from the preserved lemon; finely chop the peel.

In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the radishes, cut side down, season with salt and pepper, and cook until charred and just starting to soften, 2 to 3 minutes. Transfer to a plate.
In the same pan, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until slightly browned and crisp-tender, 5 to 6 minutes. Transfer to a medium bowl, add the preserved lemon, and toss to combine. Wipe out the pan.
While the vegetables cook, prepare the shrimp.

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Thread the shrimp onto the skewers and season lightly with salt and pepper.

In the same pan used for the vegetables, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the shrimp and cook until firm and cooked through, 1 to 2 minutes per side.

Spoon the chermoula on individual plates. Top with the shrimp, radishes, and broccoli and serve.

Make It Leaner: Steaming the broccoli instead of sautéing it will save you 70 calories and 7 grams of fat per serving. Want to go even lower? Using only half of the chermoula will shave off an additional 70 calories and 7 grams of fat.