Bay and Lemon Shrimp Skewers with Olive Couscous Rachael Ray   From Every Day with Rachael Ray August 2007 FOUR SERVINGS 1/4 cup plus 1 tablespoon extra-virgin olive oil (EVOO) Grated peel and juice of 2 lemons 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds) Salt and pepper 1 bunch bay leaves 2 cups chicken broth One 10-ounce box couscous 1/2 cup pitted kalamata olives, chopped 1/2 cup pitted green olives, chopped 1. Preheat a grill or broiler. Soak eight 6- to 8-inch skewers in water. In a shallow dish, whisk together 1/4 cup EVOO and the lemon peel. Season the shrimp with salt and pepper and coat with the dressing. Thread the soaked skewers with alternating shrimp and bay leaves. 2. Grill or broil the shrimp skewers, turning once, until the shrimp are pink and firm, about 5 minutes. Drizzle the lemon juice on top. 3. In a medium saucepan, bring the chicken broth and remaining 1 tablespoon EVOO to a boil. Stir in the couscous and olives. Cover the pan, turn off the heat and let stand for 5 minutes; fluff with a fork. 4. Serve the couscous with 6 shrimp per person. Discard the bay leaves.

Corn and Salsa Tortilla Soup Spaghetti and Clam Sauce with Grape Tomatoes Quick Pork Posole Grilled Hot-and-Sour Shrimp with Watermelon-Watercress Salad Halibut with Corn Gravy and Chive Mashed Potatoes See All Rachael Ray's 30 Minute Meals See All Recipes ADVERTISEMENT

ADVERTISEMENT