Flame Grilled Harissa Shrimp with Pomegranate… | Roland Foods

Ingredients

• 1/2 cup Roland® Harissa Red Chili Spread
• 2 pounds head on white shrimp
• 1/4 cup fresh citrus juice
• 1/3 cup Roland® Olive Oil
• 1 tablespoon Roland® Maple Syrup
• Roland® Pickled Red Onions
• 1/3 cup red wine vinegar
• Sea salt
• Black pepper
• 1 lemon
• 1 orange
• 1/4 pomegranate seeds
• 1/4 cup cilantro
• 1/4 cup parsley
• 3 cloves garlic
• 1 shallot
• 1 teaspoon Fresno chili
• In a blender, combine all of the pomegranate chimichurri ingredients and pulse until blended. The consistency should be loose, it does not need to be pureed or smooth. Set aside
• Preheat a grill
• In a large bowl combine the shrimp, harissa spread, and lime juice
• Grill the shrimp for 3-4 minutes on each side until they reach an internal temperature of 145 degrees F
• Serve with grilled vegetables and the pomegranate chimichurri