Ingredients
3/4 pound sweet potatoes (about 2 small), cut into 1-inch pieces3 tablespoons olive oil, divided1 teaspoon minced fresh rosemary3/4 teaspoon paprika, divided12 uncooked shrimp (26-30 per pound), peeled and deveined1/4 teaspoon salt1/8 teaspoon pepper4-1/2 teaspoons lemon juiceHot cooked couscous
Preparation
Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring occasionally.
On six metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once.
Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and drizzle with lemon mixture.
