Harissa Mina is a wonderfully spicy Moroccan chili, pepper and spice blend. I've seen it used a lot of times on the Food Network as an ingredient in marinades or as a condiment. I used it in the former for this recipe.
Harissa Lemon Shrimp
- 2 lbs 16/20 Shrimp, peeled and deviened
- 1/4 c lemon juice
- zest of one lemon
- 1/4 c Harissa
- 1/4 c olive oil
- 1 T dried Thyme
Clean shrimp and arrange on skewers. Lay in in non reactive dish.
Combine lemon juice, zest, Harissa and oilve oil. Pour over shrimp. Turn to coat evenly. Marinate for 30 minutes.
Grill over gas or charcoal grill on medium high heat. Place shrimp skewers on grill. Grill 2-3 minutes, turn over and grill additional 2-3 minutes until bright pink and opaque through out.