Bay and Lemon Shrimp Skewers With Olive Couscous |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Rachael Ray's Magazine Ingredients:
5 tablespoons extra virgin olive oil, divided |
2 lemons, juice and zest of |
24 jumbo shrimp, peeled and deveined |
salt and pepper |
1 bunch bay leaf |
2 cups chicken broth |
1 (10 ounce) box couscous |
1/2 cup kalamata olive, pitted and chopped |
1/2 cup green olives, pitted and chopped |
Directions:
1. Preheat grill or broiler. Soak 8 bamboo skewers in water. In a shallow dish, whisk together 1/4 cup olive oil and lemon zest.
2. Season shrimp with salt and pepper; coat with the dressing. Thread the soaked skewers with alternating shrimp and bay leaves.
3. Grill or broil the shrimp skewers, turning once, until shrimp are pink and firm, about 5 minutes. Drizzle lemon juice on top.
4. In a medium saucepan, bring chicken broth and remaining 1 tablespoon olive oil to a boil. Stir in couscous and olives. Cover the pan, turn off the heat, and let stand for 5 minutes. Fluff with a fork.
5. Serve couscous with 6 shrimp per person. Discard bay leaves.
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