There’s a reason “cool as a cucumber” is an oft-used phrase. We’re putting it to the test to bring fiery, Harissa-heightened shrimp down to earth. Just add guac and enjoy.
Harissa shrimp + guacamole = your new go-to combo.
Harissa Shrimp + Guac Cucumber Bites
3/4 pound fresh shrimp, deshelled and deveined
3 tablespoons olive oil
1 container guacamole
Flaky sea salt
1 container CAVA Harissa
Add 2 tablespoons of Harissa and 2 tablespoons of olive oil to a gallon ziplock bag. Add shrimp and shake bag around until Harissa has evenly coated shrimp. Bring 1 tablespoon olive oil to medium-high heat in a large castiron skillet. Add shrimp, leaving room in between each piece, and cook until just pink, about 2 minutes per side. Add Harissa and a little olive oil to pan on stovetop. Top each cucumber medallion with a spoonful fresh guacamole. Then top with one Harissa shrimp and a pinch of flaky sea salt.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
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