Shrimp and Sweet Potato Skewers

We tried a fun new recipe for dinner tonight; it was one I found in Taste of Home.

Shrimp and Sweet Potato Skewers

3/4 lb sweet potatoes (about 2 small), peeled and cut into 1-in pieces

3 T olive oil, divided

1 t minced fresh rosemary

3/4 t paprika, divided

12 uncooked shrimp (26-30 per lb), peeled and deveined

1/4 t salt

1/8 t pepper

4 1/2 t lemon juice

hot cooked couscous

Preheat oven to 450. Place sweet potatoes in a greased baking pan. Mix 1 T oil, rosemary, and 1/2 t paprika; drizzle over potatoes. Toss to coat. Roast 25-30 minutes or until just tender, stirring occasionally. On 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, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and the lemon mixture.

The only changes I made to this recipe were to increase the lemon juice to 2 T and to cook the skewers under the broiler instead of on the grill because it has been raining this weekend. The skewers turned out great; the lemon flavor worked well with the shrimp and sweet potato and it all went nicely with the couscous. We both enjoyed it as something different and summery. We finished the meal off with a roll and the first of the green beans from the garden.