Grilled Prosciutto Wrapped Shrimp With Lemon Couscous

1. 1

   Whisk together balsamic vinaigrette and mustard in medium sized bowl. Season with pepper to taste. Add shrimp and let marinate for 1 - 6 hours in the refrigerator.

2. 2

   One hour before serving prepare lemon couscous. Pour 1 1/2 cups of water into a 2 quart sauce pan with salt to taste. Bring to boil and stir in couscous, remove from heat and cover. Let the couscous sit for at least 5 minutes.

3. 3

   Heat your grill to medium or 350 degrees. Remove shrimp from marinade setting marinade aside. Wrap each shrimp first with a basil leaf and then with a slice of prosciutto. Thread four to five shrimp onto a metal skewer or a wooden skewer soaked in water for at least an hour. Grill shrimp until pink and cooked through - approximately 2 -3 minutes per side.

4. 4

   Fluff couscous with a fork, then stir in lemon zest, juice and enough olive oil to moisten.

* Per serving · 4 servings · Values may vary.