Middle Eastern flavors come together in this warmly spiced and sweet glazed shrimp dish that is perfect for BBQ season. Serve them up as an appetizer for the main event, have them with salad, or showcase them along side a platter of grilled vegetables and halloumi cheese, as I did.
The glaze is simple, just three ingredients, enough for 16-20 count jumbo shrimp (about a pound). Add to a small saucepan over low medium heat:
- 1/4 cup pomegranate juice
- 1/4 cup fancy molasses (I used Crosby’s)
- 1 tsp harissa powder (or about 1.5 tsps harissa paste)
Allow to simmer until it has reduced and thickened slightly. Remove from heat.
If using wooden skewers, soak them in water for about 30 minutes. You will need:
- 16-20 count raw jumbo shrimp (about a pound), peeled, deveined, tail on
Assemble shrimp on skewers. Brush lightly with vegetable oil and season with salt and a couple of grinds of fresh pepper.
I used a grill pan for these skewers, but they can also be cooked on the outdoor grill over medium heat. Brush the grill with a little oil. Grill the shrimp for about 1-2 minutes, then flip the skewers, and brush liberally with the prepared pomegranate molasses glaze. Cook for another 1-2 minutes, flip and brush on more glaze and allow to cook through. Shrimp can be served with any remaining glaze for dipping.