I admit it. I've got a thing for head-on shrimp. There is something so simple and pure about using your bare hands to dismantle and inhale your dinner, shrimp juices dripping down your wrists. This dish hits all those notes and more, with a slightly spicy, super buttery sauce that seeps into all the shrimps' nooks and crannies and just screams for some crusty bread. Tossed at the end with a generous amount of fresh parsley and some salty-meets-tangy preserved lemon, this is everything you love about scampi but elevated.
Now roll up your sleeves and put on your bib because this is gonna get messy...
Harissa Shrimp Scampi
2 pounds head-on shrimp or prawns
8 ounces (1 stick) unsalted butter
1/4 cup extra virgin olive oil
2 medium shallots, finely minced
6-8 garlic cloves, minced
1 cup dry white wine
2 tablespoons Five-Chile Harissa Spice Blend
1 bunch flat-leaf parsley, minced
1 teaspoon preserved lemon peel, minced
Crusty sourdough bread, for serving