I read somewhere once that New Englanders grill out more than individuals in any other part of the country. Which seems kind of hard to believe given that we have a relatively short grilling season compared to other areas. And also, Texas. I mean, how are we competing with that? I don’t know.
I tried searching for the article to see if I was remembering that fact correctly or not. But instead I just found a bunch of dumb cat pictures and articles about Tom Brady’s deflated balls. The internet is so weird sometimes. And oddly, not very helpful.
True or not, I’m doing my part to support this “fact” by grilling all day, every day. So expect lots of grillables coming down the pipeline over the next couple weeks. And if we’re being honest, probably all summer long too. Can’t stop, won’t stop.
These Coconut-Harissa Grilled Shrimp Skewers have got to be one of the easiest things I’ve made in a long time. I just marinate the shrimp in some coconut milk and lime for about an hour. Then brush on some harissa and toss the skewers on the grill for a couple minutes. Very little prep work AND a short cooking time = double win.
These shrimp are great served over rice or a salad. Or try sneaking a few into some tortillas. Because tacos are never a bad idea.
Making harissa at home is something I do fairly regularly and I’ve got a recipe here if you’re interested. But store bought versions are great too. And they certainly make these easy shrimp skewers even easier.