Grilled Shrimp in Harissa

Page 112

| Course Type: Main Courses

(1 review)

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A nice way to prepare shrimp. I used bottled harissa, diluted with some additional lemon juice. I also used the broiler so as not to loose shrimp to the bottom of the grill. These turned out perfectly cooked (3min high each side), and with a nice hit of spice from the harissa. Note that I dialed down the spice by diluting my harissa 1:1 with lemon juice, and this aspect of the recipe is easily modified to fit one's taste.

These shrimp were served with this polenta and cherry tomatoes (same book). A superb combination.

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