Grilled Shrimp and Veggies over Couscous

This is a new favorite, I can't wait to make it again!

Ingredients:
(Serves 4)

- 4 shrimp skewers (5 shrimp on each)
- brown rice couscous (or regular couscous)
- 1/2 cup baby carrots (Cut in half, lengthwise)
- 1 onion
-1 yellow pepper
- 2 zucchini
- 3 cloves garlic

Shrimp rub:
- 1 tsp Lawry's seasoning salt
-1/4 tsp paprika
-pinch of cayenne
- 2 tsp sugar
- cracked black pepper



Directions:

Set your BBQ grill to Med/High.

Drizzle the shrimp with some olive oil and set aside. Mix all "shrimp rub" ingredients in a bowl and then sprinkle on both sides of the shrimp skewers. Set aside.

Chop all the vegetables into large, similar sized pieces and place in grilling basket. If you do not have a grill basket, you can put the veggies in foil and then put on the grill. Toss all vegetables with some olive oil, salt and pepper and a little splash of balsamic vinegar. Place on the top shelf of the grill and let it cook, checking on it and tossing it a couple of times for about 30-40 minutes. I like it when the onions and peppers char a little at the edges, sweet goodness!

While the veggies are cooking, make your couscous. I found this great organic brown rice couscous, I just followed the package directions and it's fabulous, but you can use whatever couscous you prefer.

Put the shrimp on the grill at the last minute, they will only take a minute or two on each side. When they are pink, remove.

I like to serve this family style, and put the couscous in a big serving bowl and then layered the veggies and then shrimp on top. Enjoy!