Spanish Shrimp and Chorizo Skewers with Especial Couscous

{"handle":"spanish-shrimp-and-chorizo-skewers-with-especial-couscous","title":"Spanish Shrimp and Chorizo Skewers with Especial Couscous","seoTitle":"Spanish Shrimp and Chorizo Skewers with Especial Couscous","image":"https://images.ctfassets.net/vmuke7sdou62/6dYB3zigz5eRKppz2MQg6N/e771943adcf0cf99b91f6a9b1d455639/MTI1NjQxNDE3MDQ0NTg2NDY2.jpg","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 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

","preparation":"

Pre-heat 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, 7-8 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.\n

","tags":"30 Minute Meals,barbecue or grill,boil,brunch,dinner,fish and seafood,lunch,pork,rice, grains and breads,sauté,simmer","publishDate":"2008-05-31T07:00:00Z","status":"Pending","author":"rachael-ray"}