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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
          - (optional)

 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.

 Recipe by Yossy Arefi

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

 Uncle Dirty Dave's Archives

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