Grilled Lemon Pepper Shrimp with Summer Couscous

by Courtney Rappe

Grilled Lemon Pepper Shrimp with Summer Couscous

Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 4 servings

Shrimp:
2 teaspoons Fire & Flavor Seafood Rub
2 tablespoons lime juice
1 tablespoon olive oil
1 pound fresh shrimp, peeled and tails left intact
8 wooden skewers
1 Fire & Flavor Cedar Plank, soaked

Couscous:
1½ tablespoons rice wine vinegar
1 tablespoon lime juice
2 tablespoons olive oil, divided
½ teaspoon sugar
1 cup + 2 tablespoons pearl or Israeli couscous
1 cup low-sodium chicken stock
½ cup water
½ pound fresh asparagus, trimmed
1 summer squash, sliced into ribbons with carrot peeler
1 tablespoon each of chopped fresh parsley, mint, and oregano

FIRST  In a large bowl combine rub, lemon juice, and olive oil. Toss shrimp to coat and skewer four shrimp per skewer; refrigerate until ready to cook. In a small bowl, combine vinegar, lime juice, 1½ tablespoons olive oil, and sugar and set aside.

NEXT  Preheat grill to medium-low heat. Heat remaining ½ tablespoon olive oil in a medium saucepan set over medium heat. Add couscous, stirring occasionally, until fragrant, about 3 to 5 minutes. Add stock and water and season with ¼ teaspoon salt. Simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat and let sit, covered, for 10 minutes.

LAST  While couscous is resting, place plank on grill, close lid and heat for 3 minutes. Place shrimp on plank and asparagus directly on grill, close lid, and cook until shrimp are pink, about 5-8 minutes. Turn asparagus as needed and cook until crisp-tender, about 5 minutes; cut into 1-inch pieces. Toss couscous with vinaigrette, asparagus, squash, and herbs. Season to taste with salt and pepper and serve with grilled shrimp and lime wedges.


This entry was posted in Seafood

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