Peel-and-Eat Grilled Shrimp with Harissa

• 2 pounds large shrimp
• 3 tablespoons fresh lime juice
• 1/2 cup extra-virgin olive oil
• 1 tablespoon caraway seeds
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon crushed red pepper
• 1/4 cup sweet paprika
• 2 small garlic cloves, finely grated
• Kosher salt
• Lime wedges, for serving

1. In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil.
2. Cover and refrigerate for 1 hour.
3. Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds over moderate heat until fragrant, about 2 to 4 minutes.
4. Transfer to a spice grinder and let cool, then add the crushed red pepper and grind into a powder.
5. In a large bowl, whisk the ground spices with the remaining 1/4 cup of olive oil, the paprika, garlic and 1/4 cup of water.
6. Season the harissa with salt.
7. Light a grill.
8. Season the shrimp lightly with salt and grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes.
9. Add the shrimp to the harissa and toss to coat.
10. Transfer the shrimp to a platter and serve with lime wedges.

shrimp, lime juice, extravirgin olive oil, caraway seeds, coriander seeds, cumin seeds, red pepper, sweet paprika, garlic, kosher salt, lime wedges

Taken from www.foodandwine.com/recipes/peel-and-eat-grilled-shrimp-harissa (may not work)