Harissa Shrimp with Chermoula & Preserved Lemon
1 pound shrimp (about 20)
For the harissa
1/4 cup cumin seeds
1/4 cup coriander seeds
4 small dried chile peppers
2 garlic cloves, peeled and finely chopped
2 to 3 tablespoons olive oil
In a heavy, dry skillet over medium heat, stir seeds until fragrant and a shade or two darker, 3 to 5 minutes.
Pound seeds in a mortar to a rough powder. Add chile peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.
For the chermoula
1 bunch mint leaves
1 bunch fresh cilantro
1 small clove garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon honey
½ teaspoon smoked paprika
1 jalapeño, seeded, deveined and minced
3 tablespoons olive oil
1 tablespoon red-wine vinegar
2 lemons juiced
3/4 teaspoon coarse salt
1 preserved lemon, rind only
Place all ingredients in the jar of a blender along with 1/3 cup water. Blend until smooth.
Marinate shrimp in the harissa for up to 5 hours in advance.
Heat grill pan to medium high. Brush grates with oil. Place 2 shrimp onto each skewer. Grill shrimp for about three minutes on each side until opaque. Serve with the chermoula dipping sauce.
Image / Aubrie Pick for San Francisco Magazine