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Place the shrimp, oil, Espelette pepper, seasoned salt, salt, and pepper in a bowl. Mix, then let marinate for 10 minutes.
Heat the oil in a pot. Sweat the onion and garlic for 1 minute. Add the Clamato juice and chicken seasoning. Bring to a boil. When the water starts boiling, add the couscous. Mix. Cover and remove from heat. Let the couscous cook for 5 minutes. Remove the lid and fluff the couscous. Add the toppings. Mix. Set aside.
Skewer the marinated shrimp.
Preheat the BBQ (or oven) to 260 °C (450–500 °F). Cook for 1–2 minutes on each side.
Serve over the seasoned couscous with hummus and lemon wedges.
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