Peel-and-Eat Grilled Shrimp with Harissa

By cindyandmojo

These sauce-coated shrimp are messy and delicious. You can split the shells before grilling to make the shrimp a little easier to peel, or keep the shells intact so the shrimp are juicier.
Slideshow: Grilled Shrimp Recipes

Ingredients

• 2 pounds large shrimp
• 3 tablespoons fresh lime juice
• 1/2 cup extra-virgin olive oil
• 1 tablespoon caraway seeds
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon crushed red pepper
• 1/4 cup sweet paprika
• 2 small garlic cloves, finely grated
• Kosher salt
• Lime wedges, for serving

Details

Preparation time 30mins
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil. Cover and refrigerate for 1 hour.

Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds over moderate heat until fragrant, about 2 to 4 minutes. Transfer to a spice grinder and let cool, then add the crushed red pepper and grind into a powder. In a large bowl, whisk the ground spices with the remaining 1/4 cup of olive oil, the paprika, garlic and 1/4 cup of water. Season the harissa with salt.

Light a grill. Season the shrimp lightly with salt and grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes. Add the shrimp to the harissa and toss to coat. Transfer the shrimp to a platter and serve with lime wedges.