For an amuse bouche, i want to poach large shrimp and top with a chermoula sauce, served in japanese soup spoons. Will this work? Any suggestions? Has

You can simplify the sauce by using only 1 herb (parsley or cilantro), and not half a dozen spices (only cumin and one other, like coriander). Some will say that's not chermoula, but don't worry.
Chermoula often/usually served on grilled food. But [just] cook the shrimp simply so the sauce stands out as the flavoring.

addition to question...Has to be simple because main is elaborate. Found a recipe, but just too many steps. Thanks for any help..

------------------