Entree: Spain – Grilled Shrimp and Asparagus over Lemon Couscous

Serving Size: 4

Approximate Time

Prep 10 min

Cook 14 min

Total 24 min

Ingredients

- 1 lb (454 g) shrimp, peeled and deveined, approx. 16-20 medium
- 1 lb (450 g) asparagus, trimmed, about 12-16 spears
- 1 cup (170 g) couscous
- 1 lemon, zested and juiced, approx. 3 oz (85 g)
- 1/4 cup (23 g) grated Parmesan

Instructions

1. Prepare couscous per package directions; stir in lemon zest, lemon juice, and grated Parmesan, then fluff and keep warm.
2. Preheat a grill or grill pan. Thread shrimp and asparagus onto skewers if desired.
3. Grill shrimp and asparagus until shrimp are opaque and asparagus has char marks and is tender, about 2–4 minutes per side depending on thickness.
4. Remove from grill and serve shrimp and asparagus atop the lemon‑Parmesan couscous.