Ingredients
1 pound peeled and deveined large shrimp
2 medium zucchini (1 pound), halved lengthwise
1 red onion, cut into scant 1/2-inch rings
1 teaspoon grated lemon zest and the lemon, halved, plus wedges for serving
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
3 ounces feta, crumbled (3/4 cup)
3 cups cooked couscous (from 1 cup dried)
1 cup packed fresh herbs, such as dill and parsley, chopped
Preparation
Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.
Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.
