This a very un-fussy NY Times recipe, and while they do not share the nutrition, I figure that it can’t be that bad for you. I’m giving you their version; having no grill, I baked it at 425 F on a rack on a sheet pan until the tomatoes split, about 10 minutes. That’s juice from the tomatoes and reflected light, not grease, on the bottom of the pan – just sayin’.

Ingredients

• ¼cup harissa paste
• 2tablespoons honey
• 1tablespoon lemon juice, plus lemon wedges for serving
• 1tablespoon olive oil
• Kosher salt
• 1pound large peeled and deveined shrimp
• Bamboo skewers
• 1pint cherry or grape tomatoes

Directions

In a large bowl, combine the harissa, honey, lemon juice, olive oil and a sprinkle of salt. Add the shrimp and toss to coat. Let the shrimp marinate while you heat the grill (or grill pan) to medium-high.

Thread the shrimp on bamboo skewers while making sure to poke the skewer through the thick end and the tail. Alternate with tomatoes.

 Grill the shrimp until lightly charred and cooked through, about 3 minutes per side. Serve the shrimp with lemon wedges for squeezing over the top.

Nutrition per skewer:

No clue

Elliecoo Rating: ★★★★★