Step 1

Marinate Shrimp:  Shell and de-vein the shrimp and place in a medium bowl. Toss with Mina mild harissa, cover the bowl with plastic wrap, and allow the shrimp to marinate in the fridge for 1 to 2 hours. Allow to rest at room temperature for 20-30 minutes before grilling.

Step 2

Prepare Basil Oil: Place the oil, basil leaves, and salt in a blender container, and puree/blend until smooth. Place the oil in a small airtight container and store in the refrigerator until ready to use (oil can be stored in the fridge for up to 3 weeks).

Step 3

Using small wooden skewers (soak the skewers in water if using on an outdoor grill), thread 3-4 shrimp on each skewer, running the skewer through the neck and once near the tail (see photos above).  Lightly season the shrimp with salt and pepper. Place a small amount (2-3 tablespoons) of Mina mild harissa in a small bowl (do not use the marinade for this step) for basting and set aside.

Step 4

Heat a large (10 to 12-inch) non-stick grill pan over medium-high heat, and spray with cooking oil. Lay the shrimp skewers in the grill pan (do not over crowd the pan) and grill  on for 2-3 minutes on each side–brushing the shrimp with additional harissa as you grill them–or until the shrimp are opaque and cooked through

Step 5

Drizzle the shrimp skewers with basil oil and garnish with fresh cilantro leaves. Serve immediately.