SHRIMP HARISSA PASTE ENJOY DAN:

                    SHRIMP WITH HARISSA PASTE by CHEF DAN:

serves 6

2 pounds large shrimp

3 tablespoon lime juice

6 tablespoons olive oil

4 tablespoons paprika

3 garlic cloves, finely grated

1 tablespoon EACH caraway seeds, coriander seeds, cumin seeds, and mustard seeds

1 tablespoon HARISSA PASTE (blend of fiery peppers and spices)

1/4-cup water

sea salt to taste

lime wedges for serving

DIRECTIONS:

1.   In a bowl, toss the shrimp with lime juice and 3 tablespoon olive oil.

2.   Cover and refrigerate for 1 hour.

3.   1n a cast-iron skillet over low heat toast the seeds until they start to pop.

4.   Set aside to cool.

5.   When cool transfer to a spice grinder and grind into a powder.

6.   In a bowl, whisk together 1/4-cup water, Harissa paste, toasted spices, remaining oil, garlic and paprika.

7.   On a grill over high-heat, season the shrimp lightly with salted.

8.   ‘Turning until lightly charred and just cooked through, about 4 minutes.

9.   Add the shrimp to the Harissa mixture and toss to coat.

10   Transfer to a platter and serve with lime wedges.

ENJOY DAN:                                                                              BON-APPETITE!!