Chef and cookbook author Louisa Shafia's The New Persian Kitchen is filled with traditional and modern takes on Persian cuisine. If you've never used dried lime powder before, you may find yourself incorporating the sweet, tangy spice more and more. It does wonders to simple grilled shrimp. 

This rustic Turkish-style parsley sauce unlocks not only the flavor of seafood but of grains, vegetables and chicken, too. The shrimp get a dose of intense citrus flavor from bittersweet dried lime powder. If you have dried limes, you can grind them in an electric spice grinder. You can also substitute the zest and juice of 2 to 3 fresh limes, if necessary. Use a good-quality extra-virgin olive oil in the sauce and serve with rice or another grain. 

Reprinted with permission from The New Persian Kitchen