Spanish Shrimp and Chorizo Skewers With Especial Couscous

Rachael Ray Magazine, June/July 2008

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 2  tablespoons  hot pepper sauce
• 2  garlic cloves, finely chopped
• 1  lemon, juice of
• 2  teaspoons  grated lemon peel
• 2  teaspoons  sweet smoked paprika
• 16  jumbo shrimp, deveined and peeld with tail left on
• 3⁄4 lb chorizo sausage, casings removed, cut on an angle into 12 slices
• 2  cups chicken broth
• 1  cup  frozen peas
• 4  scallions, finely chopped
• 2  pinches saffron threads or 1 1⁄2 teaspoons turmeric
• 2  cups couscous
• 1⁄3 cup  finely chopped cilantro
• 1⁄4 cup  sliced almonds, toasted
• 1⁄4 cup  pimiento stuffed green olive, chopped

Directions

1. Preheat a grill or grill pan to medium-high. In a medium bowl, combine 3 T. EVOO, the hot sauce, garlic, lemon juice and paprika. Add the shrimp and toss to coat; let marinate for 10 minutes. Thread 4 shrinp and 3 chorizo slices on each of 4 skewers, nestling the sausage in the curve of the shrimp. Grill, turning once, until the shrimp are opaque, 7-8 minutes.
2. In a medium saucepan, bring the chicken broth, peas, scallions, lemon peel, saffron, and remaining 1 T. EVOO to a boil. Stir in the couscous, cover, and turn off the heat; let stand for 5 minutes. Stir in the cilantro, almonds and olvies.
3. Divide the couscous among 4 plates and serve with the shrimp and chorizo.