-
1
Use a pair of kitchen shears to cut the backs of the shrimp through the shell, and use a paring knife or skewer to remove the vein.
-
2
Season the shrimp with 1 teaspoon of the kosher salt and 1/2 teaspoon of the pepper.
-
3
In a mixing bowl, combine the olive oil, lemon juice, garlic, rosemary, marjoram, thyme, remaining 1 teaspoon of salt, and remaining 1/2 teaspoon of pepper.
-
4
Reserve 6 tablespoons of the marinade separately.
-
5
Place the shrimp in a large, re-sealable plastic bag and add the remaining marinade.
-
6
Seal the bag, and massage the ingredients together to mix well, and place the bag in a casserole dish and then into the refrigerator.
-
7
Allow the shrimp to marinate for up to 1 hour.
-
8
Set a grill to medium-high and remove the shrimp from the marinade.
-
9
Wipe off the excess marinade and place the shrimp on the grill.
-
10
Cook the shrimp until they begin to curl and turn pink, about 2 minutes.
-
11
Turn the shrimp over and cook on the second side, another 2 to 3 minutes, until just cooked through.
-
12
Serve the shrimp on a bed of couscous, drizzled with some of the reserved marinade.
-
13
To make the couscous, place the couscous in a stainless steel or glass bowl.
-
14
Bring 1 1/4 cups of water to a boil in a saucepan along with the red onion.
-
15
Pour the boiling water mixture over the couscous, wrap the bowl in plastic wrap, and set aside undisturbed until the couscous has absorbed the water and is tender, 5 to 6 minutes.
-
16
Remove the plastic, fluff the couscous with a fork, add the parsley and season with salt and pepper, to taste.
