Shrimp Cocktail with Harissa Cocktail Sauce
Ingredients
- 900 grams jumbo shrimp, peeled and deveined with tails on
- 2 cloves garlic, minced
- A squeeze of lemon
- A drizzle of oil with a high smoke point, like rice bran, canola, or grapeseed
- Dash of salt & pepper
- 1 lemon, halved
- A handful of parsley, chopped
HARISSA COCKTAIL SAUCE
- 1 cup ketchup
- 2 tbsps. lemon juice, plus 1 tsp. grated zest
- 1 ½ tbsps. harissa
- ½ tbsp. tamari or soy sauce
- ½ tbsp. horseradish
- Salt & pepper, to taste
Directions
- Marinate shrimp with garlic, lemon, oil, salt, and pepper.
- In a mixing bowl, whisk together ingredients for cocktail sauce and portion out into a small serving bowl.
- Preheat grill to medium-high heat.
- Thread shrimp onto Broil King’s Dual Prong Skewers and set aside until the grill is preheated.
- Grill skewered shrimp for 3-4 minutes per side, until nicely charred and just cooked through.
- Simultaneously, grill lemon halves until grill marks form, about the same amount of time.
- Transfer skewers onto a platter and serve with harissa cocktail sauce. Garnish with chopped parsley.
Recipe Styling & Development by Jannell Lo
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