This spicy North African inspired Grilled Harissa Shrimp recipe is simple to make and will have your tastebuds singing. Let's fire up that grill!
Light your grill and bring it up to medium-high heat
Soak skewers in water
De-vein shrimp if needed
season shrimp with salt/pepper and harissa sauce
Skewer shrimp with two skewers. 5-6 shrimp each
Place skewers into the fridge until ready to grill
Dice zucchini, sun-dried tomatoes, and green onions separating the pale green bottoms from the dark green tops.
In a skillet add 1 TBS of olive oil and sautee zucchini and sun-dried tomatoes for 3-4 minutes.
In a medium saucepan bring 1 cup of chicken stock to a boil and add couscous and green onion bottoms.
Remove couscous from heat and cover with a lid and let stand for 5 minutes
After five minutes mix in sautéed zucchini and tomatoes.
Place shrimp skewers on pre-heated grill and cook for 2-3 minutes per side.
Plate shrimp on a bed of couscous and garnish with thinly sliced green onions.