Spicy Harissa Shrimp Skewers
15 MIN
10 MIN

Spicy Harissa Shrimp Skewers


  • 12 large shrimp, peeled and deveined, with the tail
  • 1 tsp (5 ml) harissa paste
  • 1 tsp (5 ml) tomato paste
  • 2 tbsp (30 ml) olive oil
  • 12 small bamboo skewers
  • Salt and pepper


  1. In a bowl, toss the shrimp with the harissa and tomato paste. Season with salt and pepper.
  2. In a non-stick skillet over medium-high heat, brown the shrimp in the oil for 2 to 3 minutes on each side or until cooked through.
  3. Thread each shrimp on a skewer. Serve with Bloody Caesar (see recipe), placing a skewer on the edge of the glass or serve on a small plate.