Ingredients:
1/2 cup bourbon grilling sauce
1/2 teaspoon chili powder
24 large shrimp, in shells ( fresh or frozen)
8 slices prosciutto, thin slices ( or shaved ham)
1 (10 ounce) packages lemon couscous or 1 (10 ounce) packages parmesan couscous
Directions:
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse and pat dry with paper towels. Set aside.
In a small bowl, stir together grilling sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap 1 strip prosciutto around each shrimp.
On 4 metal skewers thread shrimp, leaving 1/2″ space between each piece. Brush shrimp with sauce.
Grill shrimp kabobs on the rack of an uncovered grill (if using coals) on medium heat for 6 – 9 minutes or until shrimp are opaque. If using gas, use medium heat and cover the grill.
Prepare couscous according to package directions, except stir in 2 tsp finely shredded lemon peel or 1/2 C finely shredded Parmesan cheese/.
Serve over Lemon or Parmesan couscous.
Servings: 4
Time preparation: 30 min.
Time total: 39 min.