Grilled Moroccan Shrimp
Spicy harissa and tangy preserved lemons pair together perfectly to bring this shrimp dish a stunning flavor explosion. Just an easy marinade will take these shrimp to the next level. A cool cucumber dipping sauce will help with some of the heat. The level of the spice can be varied by preference
Ingredients
- 2 lbs Fresh 16-20 shrimp Peeled and deveined
- 3 TBLS Red harissa paste
- 1.5 TBLS Preserved lemon
- 3 tbsp Fresh garlic cloves
- 3 TBLS Extra virgin olive oil
- ½ cup Chopped flat leaf parsley
- Bamboo skewers or any other that you have on hand.
Instructions
- • Combine all ingredients in a large bowl and mix together.
- • Add the shrimp and toss to coat evenly.
- • Wrap and chill in refrigerator for 1 hour
- soak Bamboo Skewers in water while shrimp are marinating
- • Using two skewers thread the shrimp so you can grill evenly
- • Using either an outdoor grill or smokeless indoor grill heat to a medium-high heat. Use the leftover marinade to baste the shrimp during cooking.
- • Place shrimp on grill cooking 5 minutes on each side. Shrimp should be slightly charred but not overcooked.
Notes
This is a perfect dish for those looking for a full flavored and healthy dish. Best to use fresh shrimp if possible. The spicy aromatic Moroccan harissa complements the tart preserved lemon with a flavor explosion.