1poundlarge shrimp, shelled, deveined and tails removed (24 large shrimp)
2quarts(8 cups) water
2tablespoons harissa paste
½teaspoon kosher salt
Soak wooden skewers in water and set aside.
Prepare brine. In large bowl, combine salt, sugar and water. Stir until dissolved. Add shrimp and let brine on countertop at room temp for 30 minutes.
In meantime, make harissa marinade. In large bowl combine harissa paste, olive oil, salt, pepper and cumin. Remove shrimp from brine and pat dry. Add to harissa marinade and toss to coat. Let sit for 15 minutes.
Heat grill to medium-high heat. Skewer 6 shrimp on each of 4 skewers. Grill shrimp skewers for about 2 minutes a side until just cooked through. Remove shrimp from skewers and serve.