Harissa-Spiced Shrimp Skewers with Grilled Vegetables

Instructions

1. 1Peel and devein the about 450 g of large shrimp. In a medium bowl, combine the 2 tablespoons of harissa paste, 2 tablespoons of olive oil, and 1 tablespoon of lemon juice. Add the prepared shrimp to the bowl and toss to coat them evenly in the marinade. Let the shrimp marinate for at least 15 minutes.
2. 2While the shrimp marinates, cut the 1 medium zucchini, 2 mixed bell peppers, and 1 medium red onion into bite-sized pieces, roughly 2.54 cm cubes.
3. 3Thread the marinated shrimp and the cut vegetables onto skewers, alternating between shrimp and vegetable pieces. Aim to distribute them evenly across each skewer.
4. 4Preheat your grill to medium-high heat. This is typically around 204.4-232.2°C (200-230°C).
5. 5Place the prepared skewers on the preheated grill. Grill for approximately 2-3 minutes per side. The shrimp should turn pink and opaque, and reach an internal temperature of 63°C, while the vegetables should become tender with slight char marks.
6. 6Once cooked, carefully remove the skewers from the grill. Arrange the skewers on a serving platter and garnish generously with the 1/4 cup of fresh cilantro before serving.

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