Ingredients

• 1/2  cup Bourbon grilling sauce (such as Jack Daniels)
• 1/2  teaspoon chili powder
• 24  fresh or frozen large shrimp in shells
• 8  thin slices prosciutto
• 1  recipe Lemon or Parmesan Couscous (optional)

Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl stir together grilling sauce and chili powder. Cut each prosciutto slice lengthwise into three strips. Wrap one strip prosciutto around each shrimp. Thread shrimp on four long metal skewers, leaving a 1/4-inch space between each piece. Brush shrimp with sauce.

2. For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 6 to 9 minutes or until shrimp are opaque, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)

3. If desired, serve shrimp over Lemon or Parmesan Couscous. Makes 4 servings, 6 shrimp each.

4. Lemon or Parmesan Couscous: Prepare a 10-ounce package of couscous according to package directions, except stir in 1 tablespoon snipped fresh parsley and 2 teaspoons finely shredded lemon peel or 1/2 cup finely shredded Parmesan cheese.