MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Shrimp W/Lemon Pepper Couscous
Categories: Seafood, Citrus, Pasta, Greens
Yield: 4 servings

MMMMM---------------------------SHRIMP--------------------------------
1 lb Large (U-35) shrimp;
- shelled
1 tb Seafood dry rub
1 tb Olive oil

MMMMM-------------------LEMON PEPPER COUSCOUS------------------------
1 c Water
1 tb Butter
1 c Couscous
1 ts Lemon pepper, or 1/2
ts Black pepper
1 ts Lemon zest
1 ts Fresh lemon zest

MMMMM--------------------SAUTEED SWISS CHARD-------------------------
1 bn Swiss chard; stemmed
1 tb Olive oil
1/2 ts Lemon juice
1/8 ts Table salt

HEAT THE GRILL AND MAKE THE RUB: If using bamboo
skewers, soak them in a bowl of water to prevent them
from burning on the grill. Pre-heat the grill to
medium-high heat, about 400+XF. In a small jar with a
lid, toss together the seafood rub ingredients.

PREPARE THE SHRIMP: Peel and devein shrimp if necessary.
Then skewer shrimp on soaked bamboo skewers. Six shrimp
per skewer is a good amount. Season shrimp liberally
with seafood rub-you wongCOt use all of it.

OIL THE GRILL AND GRILL THE SHRIMP: Fold up a thick wad
of paper towels. Using tongs, dip the paper towels in
oil and rub the grill grates. Add the shrimp skewers to
the freshly oiled grill grates. Cook for 2 minutes per
side until they are just cooked through and have a few
grill marks.

COOK THE COUSCOUS: In a small pot set over medium-high
heat, bring water and butter to a simmer. When butter is
melted, stir in couscous and remove from heat and cover
with a lid. Let steam for five minutes to cook couscous.
Then stir in lemon pepper and fresh lemon zest.

MAKE THE SWISS CHARD (OPTIONAL DAD ADD): Add olive oil
to a large skillet over medium-high heat. When the oil
shimmers, add Swiss chard and cook, stir occasionally
until Swiss chard wilts down-this should only take a
couple of minutes. Add lemon juice and salt, toss to
coat, and keep warm over low heat until ready to serve.

SERVE: Shrimp and couscous are best to serve right away.
If you have leftovers, reheat shrimp in a skillet over
low heat until warmed through. Do not microwave. Shrimp
will keep in the fridge for a few days.

By Nick Evans

RECIPE FROM: https://www.simplyrecipes.com

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