Perfect for a summer evening, these Grilled Shrimp Skewers with a Spicy Harissa Sauce can make a light dinner or be part of a BBQ spread.
Serves 4
- 500g shrimp (peeled and deveined)
- 500g Kerry’s Fresh asparagus (trimmed and cut into 2-in. pieces)
- 2 medium Kerry’s Fresh leeks, white and light green parts only (sliced into 3/4-in.-thick rounds)
- 2 tbsp. olive oil
- Kosher salt and pepper
For the sauce
- 2 lemons (halved)
- 250ml mayonnaise
- 1 1/2 tbsp. harissa paste
- Heat grill/BBQ to medium-high. Thread shrimp, asparagus and leek rounds onto skewers. Brush lightly with oil and season with 1/2 tsp of salt and pepper.
- Grill skewers until vegetables are tender and shrimp are opaque throughout. This will take 3 to 4 minutes per side.
- Place lemons on the grill alongside skewers cut sides down, and grill until charred, about 4 minutes.
- Into a small bowl, squeeze 2 tsp. juice from 1 charred lemon half. Stir in mayonnaise and harissa to combine. Serve skewers with harissa mayo and remaining charred lemon halves. Tuck into your delicious Grilled Shrimp Skewers!
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