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Spanish Shrimp and Chorizo Skewers With Especial Couscous

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“Rachael Ray Magazine, June/July 2008”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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