Ingredients

The following ingredients have 2 Servings
  • 16 extra large shrimp
  • 6 thin slices of prosciutto (cut lengthwise into thirds)
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon dijon mustard
  • 5 ounces of dry Israeli (pearl couscous)
  • 1 tablespoon of butter
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons lemon juice
  • lemon wedges for garnish (optional)
  • salt and pepper to taste

Instruction

  • Preheat the broiler.
  • For the shrimp: In a medium bowl whisk together the maple syrup, soy sauce and dijon mustard. Add the shrimp and toss to coat.
  • Marinate the shrimp for 10-15 minutes, or up to one hour.
  • Wrap a strip of prosciutto around the center of each shrimp. Thread 8 shrimp onto each of 2 wooden or metal skewers.
  • Place the skewers on a baking sheet that's been lined with foil and then coated in cooking spray.
  • Broil for 3-5 minutes or until shrimp are pink and opaque. Be careful to not overcook the shrimp!
  • For the couscous:
  • Cook the couscous according to package instructions. Remove from heat and stir in the butter, parsley and lemon juice. Season to taste with salt and pepper.
  • To serve, divide the couscous between two plates and place a skewer of shrimp on top. Serve with lemon wedges if desired.