Harissa Shrimp Skewers, Garlic Yogurt

Method

1. Soak wooden skewers in water for 30 minutes, or use metal ones. Start the rice per the package directions (about 18 minutes). Whisk the harissa, 1 tbsp olive oil, 2 tbsp lemon juice, half the garlic and ½ tsp Diamond Crystal kosher salt in a large bowl, add the shrimp, and marinate in the fridge 15 to 30 minutes, no longer, because lemon juice turns shrimp mushy.
2. Stir the yogurt with the remaining garlic, the remaining 1 tbsp lemon juice, the mint and ¼ tsp salt.
3. Heat a grill or ridged grill pan to medium-high, about 450°F (or broil on a foil-lined sheet 4 inches from the element). Thread the zucchini and pepper onto skewers, brush with the remaining 1 tbsp olive oil, season with ½ tsp salt and black pepper, and cook 6 to 8 minutes, turning, until charred in spots and tender-crisp.
4. Thread the shrimp, curled into a C, onto pairs of parallel skewers, 4 or 5 per pair. Cook 2 to 3 minutes per side, until pink, opaque and lightly charred at the edges.
5. Spread the yogurt on a platter, lay the shrimp and vegetables over it, and serve with the rice.