12 large shrimp, peeled and deveined, with the tail

1 tsp (5 ml) harissa paste

1 tsp (5 ml) tomato paste

2 tbsp (30 ml) olive oil

12 small bamboo skewers

Salt and pepper

In a bowl, toss the shrimp with the harissa and tomato paste. Season with salt and pepper.

In a non-stick skillet over medium-high heat, brown the shrimp in the oil for 2 to 3 minutes on each side or until cooked through.

Thread each shrimp on a skewer. Serve with Bloody Caesar (see recipe), placing a skewer on the edge of the glass or serve on a small plate.

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