Over medium high heat, warm the oil in a large skillet or pot. Make sure the pot you use is large enough to accommodate your shrimp later.

Dice the garlic and add it to the skillet when the oil is heated through. You can check by flicking a drop of water into the oil. If it sizzles, it’s ready. Cook and stir until the garlic starts to brown. This should take about 5 minutes.

While the garlic is cooking, combine in a large bowl the shrimp, harissa, pepper, and salt. Toss to coat. If you want to prep this meal beforehand, you can prepare up to this step, then cover the shrimp in the bowl and leave it in the fridge before cooking.

When you’re ready, add the shrimp and marinade to the skillet and stir. Cover the skillet and let the shrimp cook for about 5 minutes. You’ll know they are cooked through when they change color and become opaque.

Remove from heat and transfer the shrimp and its accompanying harissa sauce mix to a clean bowl. Roughly chop the basil, cilantro, and mint before adding it to the bowl. Pour the lemon juice on top and toss to coat.

Plate up and garnish with a sprig of mint before enjoying.