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These flavor-packed shrimp will impress all who try. They're equally perfect as an entree or appetizer and can be enjoyed hot off the grill or at room temperature.

Grilled Apricot Shrimp with Harissa Aioli

Refrigerate any leftovers and enjoy cold or at room temperature the next day.

Yields 3-4 main dish servings or 6-8 appetizer portions.  
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Ingredients
 

For the shrimp

  • 1 pound large shrimp, peeled and deveined (may used frozen and thawed)
  • 3 tablespoons apricot chutney or jam
(I used jam)
  • 1 tablespoon lime juice
  • 1 tablespoon Sriracha sauce (see notes)
  • 1 tablespoon olive oil
  • 2 teaspoons harissa paste or powder (see notes for where to buy)
  • 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper

For the harissa aioli

  • 3 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon Sriracha sauce (start with 1-2 teaspoons if you prefer less spice)
  • 1 teaspoon harissa paste or powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Skewers for grilling (if wooden, soak in water for 20-30 minutes prior to grilling)

Instructions

  1. Rinse the shrimp, drain well, and blot dry with a paper towel.
  2. In a large bowl or zipper-top bag, combine the apricot chutney or jam, 1 tablespoon lime juice, 1 tablespoon Sriracha, the olive oil, 2 teaspoons harissa paste, and the salt and pepper. Add the shrimp and gently toss to thoroughly distribute the marinade. (If using frozen shrimp, make sure to completely thaw and drain very well. You can expedite thawing by placing the frozen shrimp in a colander and running under lukewarm water.)
  3. Seal the bag or cover the bowl, and allow the shrimp to marinate in the refrigerator for 6-12 hours.
  4. To make the aioli, in a small bowl combine the mayonnaise, 1 tablespoon lime juice, 1 tablespoon of Sriracha (or less to taste), 1 teaspoon harissa, the Dijon mustard and the honey. Mix well. The aioli may be made up to one day in advance, covered, and refrigerated until ready to use.
  5. When ready to eat, preheat the grill to medium heat. Thread the shrimp onto skewers, and discard the remaining marinade.
  6. Grill the shrimp for about 5 minutes on one side and about 3-4 minutes on the other side or until pink and just cooked through. Be careful not to overcook the shrimp or they will become rubbery instead of moist and tender.
  7. Remove the shrimp to a platter, and serve with the aioli on the side. The shrimp are delicious as an appetizer or a main course.

Notes

  • Sriracha is a type of hot sauce that can be found in the international aisle of most large grocery stores. Harissa may be found in the international aisle of some large grocery stores as well as online and at many Middle Eastern or specialty stores including Williams-Sonoma. Locally, harissa is also available for approximately three dollars at Mandros Imported Foods on Lemon Street and at Saife's Middle Eastern Food at Lancaster Central Market.
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