- 1 1/2 pounds large shrimp, peeled, tails intact, deveined
- 2-3 tablespoons harissa paste
- 2 tablespoons olive oil
- Kosher salt
- 4 radishes, trimmed, thinly sliced
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- Freshly ground black pepper
- Ingredient info: Harissa paste, a spicy North African chile paste, is available at Middle Eastern markets and some specialty foods stores, and from online sources.
- Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.
- Grill shrimp until cooked through, about 2 minutes per side. Transfer to a plate and let cool.
- Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.
- DO AHEAD: Shrimp can be grilled 2 hours ahead. Cover and chill.