Recipe courtesy of Jeff Mauro

Crispy Grilled Harissa Shrimp Greek Salad

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  • Level: Easy
  • Total: 9 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 4 servings



Sweet Greek Dressing:


Pickled Red Onions:


Special equipment:
skewers, soaked 30 minutes if bamboo or wood
  1. For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
  2. Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
  3. For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
  4. For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.

Pickled Red Onions:

Yield: 1 cup
  1. Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.