Prosciutto-Wrapped Shrimp

For the Shrimp: 3 tablespoons maple syrup 2 tablespoons bourbon 1 tablespoon teriyaki sauce 2 teaspoons Dijon mustard ½ teaspoon chili powder 24 jumbo shrimp (about 1 ½ pounds) 6 very thin slices prosciutto or bacon Cooking spray

For the Couscous: 1 ¼ cups water ¾ cup uncooked couscous ¼ cup sliced green onions 2 tablespoons finely chopped fresh parsley 2 tablespoons orange juice 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice ¼ teaspoon salt ⅛ teaspoon black pepper

For the Shrimp: Preheat broiler. Combine the first 5 ingredients in a bowl, and stir with a whisk. Peel the shrimp, leaving tails intact. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done. Serve shrimp over Lemon Couscous For the Couscous: Bring the water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onions and remaining ingredients.