Grilled Shrimp with Green Harissa

• 2 cups coarsely chopped cilantro leaves and stems
• 1 1/2 cups tightly packed baby spinach leaves
• 2 garlic cloves, chopped
• 1 serrano chile, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• Juice of 1/2 lime
• Kosher salt
• 1 pound large shrimp, shelled and deveined, tails left on

1. Soak ten 8-inch bamboo skewers in water for 20 minutes.
2. Meanwhile, combine the cilantro, spinach, garlic, serrano, olive oil, cumin, coriander and lime juice in a blender or food processor and puree until smooth; if necessary, add water, one tablespoon at a time, until the harissa is slightly thinner than pesto.
3. Season with salt.
4. Light a grill or preheat a grill pan.
5. In a medium bowl, toss the shrimp with 1/4 cup of the harissa.
6. Transfer the remaining harissa to a small bowl.
7. Thread 2 or 3 shrimp onto each skewer.
8. Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 1 minute per side.
9. Serve the shrimp with the remaining harissa.

cilantro, tightly packed baby spinach leaves, garlic, serrano chile, extravirgin olive oil, cumin, coriander, lime, kosher salt, shrimp

Taken from www.foodandwine.com/recipes/grilled-shrimp-with-green-harissa (may not work)