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1
Shrimp Kabobs: Rinse shrimp; pat dry.
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2
For sauce: In a small bowl, stir together melted butter, cilantro, green onion, lime peel and lime juice, paprika and garlic salt.
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3
Set aside.
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4
On four 8- to 10-inch metal skewers, thread shrimp, leaving a 1/4-inch space between pieces.
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5
Brush with some of the sauce.
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6
Transfer kabobs to a baking sheet or tray.
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7
With nonstick cooking spray, lightly coat unheated grill rack.
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8
For a charcoal grill, grill shrimp kabobs on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp are opaque, turning once and brushing with some of the remaining sauce halfway through grilling.
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9
(For a gas grill, preheat grill.
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10
Reduce heat to medium.
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11
Place shrimp kabobs on grill rack over heat.
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12
Cover; grill as above.
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13
).
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14
Thread pineapple wedges onto four 8 - 10 inch metal skewers.
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15
Add pineapple skewers to the grill for the last 5 minutes of cooking, turning once and brushing with remaining sauce halfway through grilling time.
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16
Remove shrimp and pineapple skewers from grill.
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17
Serve over Cilantro-Scented Couscous.
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18
Serve with fresh lime wedges.
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19
Cilantro Couscous: In a medium saucepan, cook green onions in hot oil over medium heat until tender.
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20
Stir in paprika; cook and stir for 30 seconds.
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21
Carefully add chicken broth and fresh cilantro.
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22
Bring mixture to boiling; stir in couscous.
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23
Remove from heat.
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24
Cover; let stand for 5 minutes.
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25
Fluff with a fork before serving.
