1/4 c. extra virgin olive oil
1/2 c. bourbon
1/4 c. honey
2 cloves garlic, minced
1 T. fresh mint, minced or 1 1/2 t. dried
1 t. salt
fresh ground pepper
24 large raw peeled shrimp, deveined
Place all ingredients in a large plastic bag. Toss to coat. Marinate 30 minutes.
Prepare grill for shrimp. These can also be broiled.
Make couscous (recipe below), if making
Remove shrimp from marinade. To make shrimp “hearts”, you will need 2 skewers per 2 pair or 3 pair of shrimp. Skewer one shrimp through the top and the middle of the back. Place the next shrimp next to the first with tops touching and forming a “heart” and skewer it through the back and the top. Repeat with rest of shrimp. The number you can fit on the skewer will be determined by the shrimp size and the skewer length. Skewer the tails with the other skewer to anchor the shrimp. Grill or broil until cooked through, 5 minutes.
Meanwhile, heat marinade until warm.
Divide couscous among 4 plates. Top with shrimp. Drizzle hot marinade over each. Sprinkle with parsley.
1 1/2 c. water
1 T. butter
1/2 t. salt
1 c. instant couscous
2 T. minced parsley
Combine water, butter and salt in saucepan and heat until boiling. Remove pan from heat and and couscous. Cover pan and let sit until couscous absorbs water, 5 minutes. Toss with a fork so it is light and fluffy.
Preparation time: 20 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes