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Title: Grilled Harissa Shrimp
Categories: Seafood, Chilies, Vegetables, Citrus
Yield: 4 servings

1/4 c Harissa paste
2 tb Honey
1 tb Lemon juice
Lemon wedges; to serve
1 tb Olive oil
Salt
1 lb Large peeled, deveined
- shrimp
Bamboo skewers
1 pt Cherry or grape tomatoes
- (opt)

In a large bowl, combine the harissa, honey, lemon
juice, olive oil and a sprinkle of salt. Add the shrimp
and toss to coat. Let the shrimp marinate while you heat
the grill (or grill pan) to medium-high. (If grilling
indoors, you may want to open windows and make sure your
space is very well ventilated, as the grilled shrimp
might get quite smoky.)

Thread the shrimp on bamboo skewers while making sure to
poke the skewer through the thick end and the tail.
Alternate with tomatoes, if using.

Grill the shrimp until lightly charred and cooked
through, about 3 minutes per side. Serve the shrimp with
lemon wedges for squeezing over the top.

By: Yossy Arefi

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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