3 tablespoons tahini
5 tablespoons olive oil, divided
3 tablespoons mayonnaise
3 tablespoons water
4 teaspoons harissa paste
1 tablespoon fresh lemon juice
1 teaspoon grated fresh lemon zest
1 small garlic clove, minced
3/4 teaspoon salt, divided
1 1/2 pounds peeled colossal shrimp, 13-15 per pound
1/4 teaspoon ground black pepper
1. Combine the tahini, 3 tablespoons of the olive oil, mayonnaise, water, harissa, juice, zest, garlic, and 1/4 teaspoon of the salt in a medium bowl. Whisk until smooth.
2. Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium heat until it shimmers but does not smoke. Toss the shrimp with the remaining 1/2 teaspoon salt and pepper in a bowl. Add 1/2 of the shrimp to the skillet and cook until browned and cooked through, 2 minutes per side. Transfer to a plate and repeat with the remaining 1 tablespoon oil and shrimp. Serve drizzled with the sauce.