Spanish Shrimp and Veggie Chorizo Skewers with Especial Couscous

By jjadin

Ingredients

• 1/4 cup extra-virgin olive oil (EVOO)
• 2 tablespoons hot pepper sauce (eyeball it)
• 2 cloves garlic, finely chopped
• Juice of 1 lemon, plus 2 teaspoons grated peel
• 2 teaspoons sweet smoked paprika (about 2/3 palmful)
• 16 jumbo shrimp, deveined and peeled with tail left on
• 3/4 pound veggie 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 (a generous handful)
• 1/4 cup sliced almonds, toasted
• 1/4 cup green olives with pimiento, chopped

Details

Servings 4

Preparation

Step 1

Preheat a grill or grill pan to medium-high. In a medium bowl, combine 3 tablespoons EVOO, the hot sauce, garlic, lemon juice and paprika. Add the shrimp and toss to coat; let marinate for 10 minutes. Thread 4 shrimp 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 to 8 minutes.

In a medium saucepan, bring the chicken broth, peas, scallions, lemon peel, saffron and remaining 1 tablespoon 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 olives.

Divide the couscous among 4 plates and serve with the shrimp and chorizo.