Spiced Shrimp

Ingredients

  • 1

    pound large shrimp, about 20, preferably Gulf, shelled and deveined

  • ½

    teaspoon salt

  • 1

    cup plain Greek-style yogurt

  • 1

    tablespoon harissa paste, or to taste

  • 1

    tablespoon finely minced cilantro leaves

  • 2

    tablespoons ras el hanout (Moroccan spice blend)

  • 2

    tablespoons unsalted butter, melted

  • ½

    lemon, seeds removed

Preparation

  1. Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
  2. Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
  3. Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.