Ingredients
1 pound peeled and deveined large shrimp
¼ cup harissa paste
4 garlic cloves, grated
2 teaspoons ground cumin
5 tablespoons olive oil
2 limes, divided
Salt and black pepper
1 bunch fresh chard or kale (about 8 ounces), leaves and stems chopped into 1-inch pieces
1 medium avocado, sliced
½ cup chopped red onion
½ cup crumbled feta
½ cup chopped fresh cilantro
Couscous or rice (optional), for serving
Directions
1
Move a rack in the oven about 3 inches from the top. Heat oven to 400 degrees.
2
In a medium bowl, combine the shrimp, harissa, garlic, cumin and 1 tablespoon oil. Zest and juice 1 lime right into the bowl and cut the other into wedges and set wedges aside. Season shrimp mixture lightly with salt and pepper, toss and marinate for 10 minutes. (If you have time, you can cover and refrigerate the shrimp to marinate for 30 minutes and up to 12 hours for a deeper flavor.)
3
Place the greens on a large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle lightly with salt and pepper. Use your hands to toss and coat the greens and spread in an even layer. Pour ½ cup water into the baking sheet.
4
Roast on the top rack, rotating once and stirring with a pair of tongs, until the greens are wilted and stems softened with a slight crunch, about 10 minutes. Move the greens to one side of the baking sheet and turn the oven setting to broil.
5
Add the shrimp in a single layer on the other side and drizzle the shrimp and greens with the remaining 2 tablespoons oil.
6
Broil on the top rack, rotating the pan once, until the shrimp are just cooked, brown around the edges and the greens are brown in spots, 8 to 10 minutes.
7
Toss the shrimp and greens together. Top with avocado, onions, feta and cilantro. Serve immediately, over couscous or rice if you’d like, with lime wedges for squeezing.