Bay and Lemon Shrimp Skewers With Olive Couscous

• 5 tablespoons extra virgin olive oil, divided
• 2 lemons, juice and zest of
• 24 jumbo shrimp, peeled and deveined
• salt and pepper
• 1 bunch bay leaf
• 2 cups chicken broth
• 1 (10 ounce) box couscous
• 12 cup kalamata olive, pitted and chopped
• 12 cup green olives, pitted and chopped

1. Preheat grill or broiler.
2. Soak 8 bamboo skewers in water.
3. In a shallow dish, whisk together 1/4 cup olive oil and lemon zest.
4. Season shrimp with salt and pepper; coat with the dressing.
5. Thread the soaked skewers with alternating shrimp and bay leaves.
6. Grill or broil the shrimp skewers, turning once, until shrimp are pink and firm, about 5 minutes.
7. Drizzle lemon juice on top.
8. In a medium saucepan, bring chicken broth and remaining 1 tablespoon olive oil to a boil.
9. Stir in couscous and olives.
10. Cover the pan, turn off the heat, and let stand for 5 minutes.
11. Fluff with a fork.
12. Serve couscous with 6 shrimp per person.
13. Discard bay leaves.

extra virgin olive oil, lemons, jumbo shrimp, salt, bay leaf, chicken broth, couscous, kalamata olive, green olives

Taken from www.food.com/recipe/bay-and-lemon-shrimp-skewers-with-olive-couscous-249101 (may not work)