1 lb shrimp, shelled & deveined
2 tbs Seymour Rockin’ Harissa
1 tbs honey
1/3 c fresh orange juice
1 tbs ginger, fresh, chopped
1 tbs garlic, fresh, chopped
1 m. sweet onion
1 m. red pepper
1 m. yellow pepper
1 tbs fresh mint
1 tbs fresh basil
3 tbs Grape seed oil for cooking
1 head Butter lettuce, washed, chilled, and leaves torn
1 cucumber, deseeded & chopped
Whisk together Harissa, honey, orange juice, ginger, and garlic in a large bowl. Stir in shrimp and set aside, marinate 5 to 10 minutes. Pour oil into a large wok or frying pan over high heat. Stir fry onions and peppers until tender, using a slotted spoon, remove and set aside. Add shrimp to wok, cook 4 minutes, stirring occasionally. Fold in onion, peppers, and marinade liquid, continue stirring, for 2 minutes. Turn off heat. Toss in the fresh herbs. Plate on lettuce and cucumber salad.
Serves 4.
