The cool flavors of basil and cilantro balance the spiciness of the harissa.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/2 pounds large shrimp, peeled, tails intact, deveined
2-3 tablespoons harissa paste
2 tablespoons olive oil
Kosher salt
4 radishes, trimmed, thinly sliced
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
Freshly ground black pepper
Ingredient info: Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.
Preparation
Step 1
Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
Step 2
Grill shrimp until cooked through, about 2 minutes per side. Transfer to a plate and let cool.
Step 3
Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
Step 4
DO AHEAD: Shrimp can be grilled 2 hours ahead. Cover and chill.
