• Yield: Serves 4

Shrimp are such little flavor sponges; just a short plunge in this Caribbean-feeling marinade, and they become vivid, spicy, and bright. I love toothsome Israeli couscous, and toasting the little pearls takes these beads of pasta to a whole new level. Pairing it with mango and zucchini, which I cut in big slices and grill before dicing, brings juicy sweetness to the party.



  • 1 teaspoon grated lime zest

  • 1/4 cup fresh lime juice 

  • 3 tablespoons extra-virgin olive oil 

  • 2 tablespoons low-sodium soy sauce 

  • 1 jalapeno chile, seeded and minced 

  • 2 tablespoons chopped cilantro leaves 

  • 1 tablespoon minced garlic 

  • 1 tablespoon sugar 

  • 1 teaspoon chili powder 

  • 1/4 teaspoon cayenne 

  • 1 1/2 pounds medium shrimp in the shell


  • 2 cups Israeli couscous 

  • 1 mango 

  • 1 medium zucchini 

  • Vegetable oil, for brushing 

  • 2 1/2 cups chicken stock, preferably homemade or low-sodium store-bought

  • 1/2 to 1 teaspoon kosher salt, to taste 

  • 1 tablespoon unsalted butter 

  • 2 tablespoons chopped flat-leaf parsley leaves


1. Marinate the shrimp: In a medium bowl, stir together the lime zest, juice, olive oil, soy, jalapeno, cilantro, garlic, sugar, chili powder, and cayenne. Peel the shrimp, leaving on the tails, and devein.

2. Rinse, and then pat completely dry with paper towels. Put the shrimp in a large zipper bag, pour the marinade over, close the bag, pushing out any air, and rub the marinade into the shrimp. Refrigerate for 20 minutes.

3. Preheat a grill to medium-high.

4. Make the couscous: In a dry, medium saucepan over medium-low heat, toast the couscous, stirring frequently, until golden brown, 8 to 10 minutes. Set aside.

5. Peel the mango, stand it on its end with a skinny edge facing you, and run your knife close to the seed core to cut 2 slices off each of the two sides, making 4 slices each 1/2 inch thick. (Eat the remaining mango for a snack.) Slice the zucchini lengthwise into 1/3- to 1/2-inch slices.

6. Brush the mango and zucchini pieces with vegetable oil on both sides and grill until charred and tender, 6 to 8 minutes. Let cool, and then cut into 1/2-inch chunks.

7. In a medium saucepan, bring the chicken stock to a boil. Add the toasted couscous, stir, cover, reduce the heat, and simmer for 7 minutes. Add the mango, zucchini, 1/2 teaspoon salt, the butter, and parsley; cook for 1 minute. Taste for seasoning and doneness. Keep warm.

8. Put the shrimp on a cutting board and nestle them together in groups of 6. Using 2 skewers for each group (this keeps them from falling into the grill and makes them easier to turn), skewer the shrimp. Grill the shrimp until just cooked through, 2 minutes per side, and serve on top of the couscous.

Reprinted from In My Kitchen by Ted Allen with Barry Rice. Copyright ©2012. Photos copyright ©2012 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House, Inc.