Prep time: 10 minutesCook time: 15 minutesYield: Serves 4
INGREDIENTS
For the shrimp:

1 pound large shrimp (31-35/pound) shelled
1 tablespoon seafood dry rub
1 tablespoon olive oil
Lemon Pepper Couscous:

1 cup water
1 tablespoon butter
1 cup couscous
1 teaspoon lemon pepper, or 1/2 teaspoon black pepper and 1 teaspoon lemon zest
1 teaspoon fresh lemon zest
For the Sautéed Swiss Chard:

1 bunch Swiss chard, stems removed
1 tablespoon olive oil
1/2 teaspoon lemon juice
1/8 teaspoon table salt
Special equipment:
Long bamboo skewers
Preheat the grill and make the rub: If using bamboo skewers, soak them in a bowl of water to prevent them from burning on the grill. Pre-heat the grill to medium-high heat, about 400°F. In a small jar with a lid, toss together the seafood rub ingredients.
Prepare the shrimp: Peel and devein shrimp if necessary. Then skewer shrimp on soaked bamboo skewers. Six shrimp per skewer is a good amount. Season shrimp liberally with seafood rub—you won’t use all of it.