GRILLED HARISSA SHRIMP SKEWERS WITH BASIL OIL AND CILANTRO

GRILLED HARISSA SHRIMP SKEWERS WITH BASIL OIL AND CILANTRO
Something interesting with prawns/shrimps
I have added the marinade/basting sauce “Mina Harissa” after the recipe
yield: 6 APPETIZER SERVINGS (OR 2-3 MAIN COURSE SERVINGS)
1 lb wild raw unshelled shrimp (or 3/4 lb raw, shelled and de-veined shrimp)
1/4 cup Mina Mild Harissa, plus more for basting
salt
pepper
cooking oil spray
fresh cilantro leaves
Basil Oil
1 cup extra virgin olive oil
1 and 1/2 ounces of fresh basil leaves
1/4 teaspoon + 1/8 teaspoon kosher salt

Marinate Shrimp:
Shell and de-vein the shrimp and place in a medium bowl. Toss with Mina mild harissa, cover the bowl with plastic wrap, and allow the shrimp to marinate in the fridge for 1 to 2 hours. Allow to rest at room temperature for 20-30 minutes before grilling.
Prepare Basil Oil:
Place the oil, basil leaves, and salt in a blender container, and puree/blend until smooth. Place the oil in a small airtight container and store in the refrigerator until ready to use (oil can be stored in the fridge for up to 2 weeks).
Using small wooden skewers (soak the skewers in water if using on an outdoor grill), thread 3-4 shrimp on each skewer, running the skewer through the neck and once near the tail (see photos above). Lightly season the shrimp with salt and pepper. Place a small amount (2-3 tablespoons) of Mina mild harissa in a small bowl (do not use the marinade for this step) for basting and set aside.
Heat a large (10 to 12-inch) non-stick grill pan over medium-high heat, and spray with cooking oil. Lay the shrimp skewers in the grill pan (do not over crowd the pan) and grill on for 2-3 minutes on each side–brushing the shrimp with additional harissa as you grill them–or until the shrimp are opaque and cooked through
Drizzle the shrimp skewers with basil oil and garnish with fresh cilantro leaves. Serve immediately.

Marinade
Mina Harissa is a traditional Moroccan red pepper sauce, carefully blended using only 6 simple all natural ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
Photo: Keith Trueman