Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of minced chipotle peppers in adobo, 2 tablespoons of harissa paste, 2 tablespoons of fresh lemon juice, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, and 3 cloves of minced garlic.

2. 2

   Add 1.5 pounds of peeled and deveined large shrimp to the marinade, tossing to ensure all shrimp are evenly coated, then cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

3. 3

   While the shrimp marinates, prepare your skewers by alternating pieces of 1 large red onion and 2 bell peppers (any color) on wooden or metal skewers, ensuring you have enough space for the shrimp.

4. 4

   Preheat your grill to medium-high heat, then lightly brush the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking.

5. 5

   Thread the marinated shrimp onto the prepared skewers, alternating with the vegetables if desired, making sure not to overcrowd each skewer.

6. 6

   Place the Moroccan Grilled Chipotle Harissa Shrimp Skewers on the preheated grill and cook for 2 to 3 minutes per side, or until the shrimp turn opaque and pink and the vegetables are tender-crisp.

7. 7

   Remove the skewers from the grill, sprinkle with 1/4 cup of chopped fresh cilantro, and season with salt and black pepper to taste before serving immediately.