1 pound large shrimp, peeled, deveined (and tails removed if desired)
Preheat a small skillet over medium heat and when hot, add the fennel, cumin and caraway seed. Toast, stirring constantly, until they are fragrant (about 1-2 minutes).
Remove from pan immediately onto a plate to cool. Once cool, grind using a spice grinder or mortar and pestle.
Make the harissa by mixing the ground spices, cayenne and salt together in a medium bowl. Add 5 Tablespoons olive oil, lemon juice and garlic and mix well.
Add the shrimp to the harissa and marinate for 10-15 minutes.
Heat the remaining 1 Tablespoon of olive oil in a large skillet over med-high heat.
Using a slotted spoon, remove the shrimp from the marinade and add to the hot skillet. Cook about 3-4 minutes per side until cooked through.
Nutrition Info Per Serving: Calories 345.7 Total Fat 16.6 g Saturated Fat 2.0 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 10.4 g Cholesterol 360.0 mg Sodium 1,427.9 mg Potassium 109.2 mg Total Carbohydrate 5.6 g Dietary Fiber 0.8 g Sugars 0.9 g Protein 47.0 g