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Serving Size
4
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Total Time
15 minutes
Ingredients
1/4 cup harissa paste
2 tablespoon honey
1 tablespoon lemon juice, plus washed lemon wedges for serving
1 tablespoon olive oil
Kosher salt to taste
1 pound large peeled and deveined shrimp
Bamboo skewers
2 tablespoon fresh parsley, washed and finely chopped
New Seasons Pita Bread
Optional Ingredients
1 pint cherry or grape tomatoes, washed
Directions
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In a large bowl, whisk together the harissa, honey, lemon juice, olive oil, and a pinch of salt. Add the shrimp and toss until well coated. Let the shrimp marinate while you heat a grill or grill pan to medium-high.
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Thread the shrimp onto the bamboo skewers, piercing through the thicker end and out near the tail so they stay secure. If using tomatoes, alternate them between the shrimp on the skewers.
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Grill until shrimp are opaque and lightly charred, about 3 mins per side.
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Arrange with grilled New Seasons Pita and lemon wedges and sprinkle with fresh parsley.
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