CRISPY GRILLED HARISSA SHRIMP GREEK SALAD

Crispy Grilled Harissa Shrimp Greek Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 9h40m

Yield 4 servings

Number Of Ingredients 23

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1 tablespoon harissa powder
1 teaspoon turbinado sugar
1/2 teaspoon baking powder
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound 16/20 tail-on shrimp, peeled and deveined
Oil, for the grill grates
1/2 cup red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced or zested through a microplane
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 hearts of romaine lettuce, halved
1 cup Kalamata olives, pitted and chopped
1 small English cucumber, diced
1 1/2 cups grape tomatoes, halved
Pickled Red Onions, recipe follows
1 cup red wine vinegar
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 medium red onion, sliced 1/4-inch-thick

Steps:

For the shrimp: Combine the harissa powder, turbinado sugar, baking soda, granulated garlic, salt and pepper in a medium bowl. Toss the shrimp with the dry spices. Skewer and place on a rack in the fridge for 1 hour.
Preheat the grill to medium-high heat. Oil the grill grates and grill the shrimp until charred and crispy, 2 to 3 minutes a side.
For the sweet Greek dressing: Whisk together the vinegar, honey, mustard, oregano, garlic, salt and pepper in a bowl. Slowly stream in the oil to emulsify. Adjust the seasoning if necessary.
For the salad: Arrange the lettuce, olives, cucumbers, tomatoes and Pickled Red Onions on a platter, then drizzle with the sweet Greek dressing and top with the grilled shrimp skewers. Serve.
Simmer the vinegar, salt, sugar and 1/2 cup water in a medium pot until dissolved. Add the onions and turn off the heat. Let sit until cool. Transfer to resealable container, then place in the refrigerator overnight.