Prosciutto-Wrapped Shrimp with Lemon Couscous

Lovely dish. I also marinate shrimp for about an hour and reduce the marinade into a sauce. Wrapping the shrimp does take time.

I have made this shrimp 7 or 8 times and it is always a hit. My husband and son are always excited when they hear that we are having this dish. The first time I made it with the prosciutto but every time since then, I have not even bothered with the prosciutto. It makes the preparation more cumbersome and brings the cost of the dish up and personally, I didn't think it added that much. The marinade on its own is very tasty and I took others advice and reduced the marinade into a sauce that I just drizzle on top of the shrimp when served. I either double or triple the marinade to be able to make more of the sauce. We had never tried couscous before trying this recipe combo and the lemon couscous is the perfect accompaniment to this shrimp. I usually add more orange or lemon juice than what is called for and the couscous is then more moist and flavorful. Have served with asparagus or with zucchini (better) that has been tossed with olive oil, salt and pepper and roasted in the oven.

didn't try the couscous, we loved the shrimp and will try the marinade on chicken or salmon too.

Wow. Really enjoyed this! Was easy to prepare and LOVED the combination of flavors. Made the Lemon Couscous as well. Like others suggested I did not discard the marinade but reduced in a small skillet and served on the side. Would also serve as an appetizer.

I made this recipe as written, and thought it was so salty and so sweet that I could only eat 3 shrimp, and I love shrimp. Perhaps the recipe would be better with less prosciutto and less maple syrup. The only part of this recipe I'm saving is the couscous, which was good.