Spanish Shrimp and Chorizo Skewers With Especial Couscous

• 14 cup extra virgin olive oil
• 2 tablespoons hot pepper sauce
• 2 garlic cloves, finely chopped
• 1 lemon, juice of
• 2 teaspoons grated lemon peel
• 2 teaspoons sweet smoked paprika
• 16 jumbo shrimp, deveined and peeld with tail left on
• 34 lb 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 12 teaspoons turmeric
• 2 cups couscous
• 13 cup finely chopped cilantro
• 14 cup sliced almonds, toasted
• 14 cup pimiento stuffed green olive, chopped

1. Preheat a grill or grill pan to medium-high.
2. In a medium bowl, combine 3 T. EVOO, the hot sauce, garlic, lemon juice and paprika.
3. Add the shrimp and toss to coat; let marinate for 10 minutes.
4. Thread 4 shrinp and 3 chorizo slices on each of 4 skewers, nestling the sausage in the curve of the shrimp.
5. Grill, turning once, until the shrimp are opaque, 7-8 minutes.
6. In a medium saucepan, bring the chicken broth, peas, scallions, lemon peel, saffron, and remaining 1 T. EVOO to a boil.
7. Stir in the couscous, cover, and turn off the heat; let stand for 5 minutes.
8. Stir in the cilantro, almonds and olvies.
9. Divide the couscous among 4 plates and serve with the shrimp and chorizo.

extra virgin olive oil, hot pepper, garlic, lemon, sweet smoked paprika, jumbo shrimp, chorizo sausage, chicken broth, frozen peas, scallions, saffron, couscous, cilantro, almonds, pimiento stuffed green olive

Taken from www.food.com/recipe/spanish-shrimp-and-chorizo-skewers-with-especial-couscous-369650 (may not work)