GRILLED SHRIMP AND SUMMER SQUASH SKEWERS

Preheat your grill to 400 degrees.  Place 10-12 large skewers (if wooden) in a 9” x 13” baking sheet and cover with water to soak.  This will prevent them from burning on the grill.

Place the shrimp in a large ziplock bag.  Put the garlic, lemon zest, lemon juice, olive oil, Superbly Herby Spice, and basil leaves in a small bowl and whisk to combine.  Pour this marinade over the shrimp in the bag and ‘massage’ everything together until well coated.  Let sit at room temperature for 30 minutes.

Spread your yellow squash and zucchini rounds, in a single layer, on a foil-lined baking sheet.  Drizzle with the olive oil and sprinkle with the Italian seasoning, salt and pepper.  Rub all over on both sides of the rounds so that each round is well coated.

Place 4-5 shrimp on the skewers, side by side.  If the squash rounds are large, you can put them directly on the grill or you can also place on skewers.  The shrimp will cook a little faster than the squash, so I like to do them on separate skewers rather than alternate for even cooking.

Place the squash on the grill first and close the grill.  Cook for about 2-3 minutes on the first side until grill marks form.  Flip and cook 2-3 minutes on the other side until tender.

Add the shrimp skewers when you flip the squash.  Close the lid and cook for 1-2 minutes on the first side, flip and finish for about a minute on the second side.  Do not overcook.  They should be curled and pink. Remove everything to the foil-lined baking sheet and cover with foil to keep warm.

When the couscous is done cooking (it only takes about 5 minutes), add the lemon juice, butter, and basil and stir to combine.

Serve shrimp and squash over the couscous and garnish with basil.