Ingredients:

½ cup bourbon grilling sauce (such as jack daniels)
1/3 tsp 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 3 strips.Wrap 1 strip prosciutto around each shrimp.On 4 metal skewers thread shrimp, leaving a ¼-inch space between each piece. Brush shrimp with sauce.

2. For charcoal grill, grill shrimp kabobs 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 kabobs on grill rack over heat. Cover; grill as above.)

3. If desired, serve shrimp over lemon or parmesan couscous.

LEMON OR PARMESAN COUSCOUS:

Prepare a 10-OZ package of couscous according to package directions, except stir in 2 teaspoons finely shredded lemon peel or ½ cup finely shredded parmesan cheese.