Ingredients

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

Directions

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

Notes

• Serve shrimp over Lemon Couscous.