Shrimp with green harissa

• 1 lb shrimp

• 2 jalapenos

• 2 serranos

• 3 cloves garlic

• 2 cups loose parsley

• 2 cups loose arugula

• 1 tbsp coriander seed

• 2 tsp cumin seeds

• 1 tsp black peppercorns

• 3 green cardamom pods

• 1/4 cup olive oil

• lemon juice to taste

• salt to taste

1. Begin by charring your peppers on all sides over a burner or under the broiler. Place in a covered container to steam.

2. Take the whole spices and toast them in a dry pan for 3-4 minutes or until extremely fragrant.

3. Peel the blackened skin off the peppers then cut them open and remove the seeds and stems.

4. You can use a blender for the next few steps just be careful not to blend it for too long or you will cook the herbs.

5. First grind the whole spices. Add the peppers and garlic then process into a smooth paste.

6. Add the parsley and arugula and once you have a smooth green paste add the lemon juice, olive oil, and a pinch of salt.

7. Taste and make adjustments.

8. To finish the dish, peel and devein your shrimp. Season with salt and grill. Finish the shrimp with a squeeze of lemon juice and serve with green harissa.