Flame Grilled Harissa Shrimp with Pomegranate Chimichurri
Difficulty: Easy | Makes: 4-6 Servings
Pomegranate chimichurri adds a sweet finish to balance these spicy harissa grilled shrimp.
For the Flame Grilled Harissa Shrimp
- 1/2 cup Roland® Harissa Red Chili Spread
- 2 pounds head on white shrimp
- 1/4 cup fresh citrus juice
For the Pomegranate Chimichurri
- 1/3 cup Roland® Olive Oil
- 1 tablespoon Roland® Maple Syrup
- Roland® Pickled Red Onions
- 1/3 cup red wine vinegar
- Sea salt
- Black pepper
- 1 lemon
- 1 orange
- 1/4 pomegranate seeds
- 1/4 cup cilantro
- 1/4 cup parsley
- 3 cloves garlic
- 1 shallot
- 1 teaspoon Fresno chili
Directions
- In a blender, combine all of the pomegranate chimichurri ingredients and pulse until blended. The consistency should be loose, it does not need to be pureed or smooth. Set aside
- Preheat a grill
- In a large bowl combine the shrimp, harissa spread, and lime juice
- Grill the shrimp for 3-4 minutes on each side until they reach an internal temperature of 145 degrees F
- Serve with grilled vegetables and the pomegranate chimichurri
