Harissa Shrimp Salad with Caramelized Onions & Leeks and Honey Harissa Dressing

*Feeds 4*

4 cups chopped romaine

1 lb fresh shrimp, peeled & deveined

2 tbsp harissa

2 cloves of garlic, minced

1 tsp Sriracha

Zest from 1 lime

1/3 cup greek yogurt

2 tbsp fresh dill, finely chopped

1 tbsp harissa

1 tsp honey

1/2 tsp Sriracha (plus more to taste)

Juice from 1 lime

1 yellow onion, sliced into 1” pieces

2 leeks, sliced lengthwise and cut into 1/2” pieces

2-3 tbsp olive oil

1/2 tsp sugar

1/4 tsp salt (plus more, to taste)

1/4 tsp pepper

To serve:

2 ears of corn

3-4 red radishes, thinly sliced

Extra chopped, fresh dill

First, make the marinade by combining the harissa, garlic, Sriracha, lime zest, and pinch of salt in a medium bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes to 1 hour. Meanwhile, make the dressing. Combine the greek yogurt, dill, harissa, honey, sriracha, lime juice, and pinch of salt and pepper in a small bowl. Set aide.

Heat olive oil in a large skillet over medium-low heat. Once hot, stir in the sugar. Add the onions and leeks and season with salt and pepper. Let cook, stirring occasionally, for 12-15 minutes until the onions and leeks are soft and caramelized. While these cook, heat olive oil in another skillet over medium heat for the shrimp. Remove shrimp from the marinade and cook 2-3 minutes per side.

To easily cook the corn for serving, place ears in the microwave for 4 minutes. Let cool, shuck, and slice off the cob.

To plate, add lettuce, shrimp, onions & leeks to a plate. Spoon over some dressing. Top with corn, radish, and extra dill.