The flavors of a tagine without the fuss. This dish is quite sweet, because of the prunes, so it does need the preserved lemon to cut through that. If you don’t like prunes (I know they divide people), use dried apricots or pitted dates instead.
In Israel stuffed vegetables like these are a culinary treasure.
Pit prunes and let soak overnight in wine, bay, soy sauce, and garlic. Peel uncooked shrimp and stuff into prune with a macadamia nut and a dollop of mustard. Wrap in bacon, secure with toothpick and broil until bacon is crisp and shrimp is cooked. Let cool and eat as an appetizer.