Directions

1. 1

   Place the cleaned and deveined shrimp in a medium bowl and add 1/4 cup mild harissa. Toss gently to coat all shrimp evenly. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours to allow the flavors to infuse. About 20 to 30 minutes before grilling, remove the shrimp from the refrigerator and allow them to come to room temperature.

2. 2

   While the shrimp are marinating, prepare the basil oil. Combine the olive oil, fresh basil leaves, and a pinch of salt in a blender. Blend until the mixture is completely smooth and the basil is fully incorporated into the oil.

3. 3

   Transfer the basil oil to a small airtight container and store in the refrigerator until ready to use. (The basil oil can be prepared up to 2 weeks in advance and refrigerated.)

4. 4

   If using wooden skewers, soak them in water for at least 20 minutes. Thread 3 to 4 marinated shrimp onto each skewer, piercing each shrimp through the neck area and once near the tail for secure placement.

5. 5

   Lightly season the threaded shrimp skewers with salt and black pepper. Place 2 to 3 tablespoons of additional mild harissa in a small bowl for basting during grilling (use fresh harissa, not the marinade).

6. 6

   Heat a large nonstick grill pan (10 to 12 inches) over medium-high heat and lightly spray with cooking oil. Arrange the shrimp skewers in the grill pan in a single layer, without crowding.

7. 7

   Grill the shrimp for 2 to 3 minutes on the first side. Flip the skewers and brush with additional harissa. Continue grilling for another 2 to 3 minutes on the second side, basting as needed, until the shrimp are opaque throughout and cooked through (shrimp are safely cooked when they reach an internal temperature of 145°F).

8. 8

   Transfer the cooked shrimp skewers to a serving platter. Drizzle generously with the chilled basil oil and garnish with fresh cilantro leaves. Serve immediately.