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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
  1. 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. 
  2. Grill skewers until vegetables are tender and shrimp are opaque throughout. This will take 3 to 4 minutes per side. 
  3. Place lemons on the grill alongside skewers cut sides down, and grill until charred, about 4 minutes. 
  4. 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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