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Harissa Shrimp And Summer Vegetable Sauté

['1/4 teaspoon cayenne pepper', '1 teaspoon smoked paprika', '1 teaspoon chili powder', '1/2 teaspoon garlic powder', '1/2 teaspoon ground coriander', '1/2 teaspoon ground cumin', '1 tablespoon olive oil', '1 pound medium shrimp, peeled and deveined', '2 tablespoons canola oil, divided', '1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced', '2 zucchini, thinly sliced on the diagonal and halved', '1 fennel bulb, thinly sliced, plus 1 tablespoon fronds', '1 cup wax beans', '1 cup green beans', '1 cup snap peas, sliced in half on the diagonal', '1/2 cup fresh or frozen peas', 'A few handfuls of pea shoots', '4 cups cooked rice']

To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.

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