WHAT YOU'LL NEED

• 1 lb raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp Tunisian harissa, or to taste (check product label)
• 1 garlic clove, finely chopped
• 1 tbsp lemon juice
• Chopped parsley, optional

LET'S MAKE IT

1. Pat the shrimp dry. Warm the olive oil in a skillet over medium heat and cook the garlic for about 30 seconds.
2. Add the shrimp and harissa. Cook, turning once, until the shrimp are opaque and a food thermometer reads 145°F.
3. Finish with lemon juice and parsley. Serve right away over rice, couscous, or greens.

Cooking temperatures are minimums. Use a food thermometer and follow safe food handling practices.