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Ingredients

Directions

  • Mix marmalade, garlic and pepper flakes in small bowl. Remove 1/2 cup for shrimp. To remaining mixture, add juice, oil and vinegar for dressing for couscous.

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  • Prepare grill.

  • Evenly divide shrimp onto six 10- to 12-inch-long skewers. Brush reserved marmalade mixture onto both sides of shrimp. Grill 3 minutes on each side, basting as necessary.

  • Meanwhile, bring chicken broth to boiling in saucepan. Add asparagus; cook 3 minutes. Stir in couscous; cover and remove from heat. Let stand 5 minutes.

  • Stir orange-marmalade dressing into couscous. Serve shrimp on top. Makes 6 servings.

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