Spanish Shrimp and Chorizo Skewers with Especial Couscous Rachael Ray   From Every Day with Rachael Ray June-July 2008 SERVES 4 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 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. 2. 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. 3. Divide the couscous among 4 plates and serve with the shrimp and chorizo.

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