Instructions: Mince capers. With back of knife, smash 4 cloves of the garlic with salt to form paste. Transfer into glass bowl along with the lemon juice, lemon peel and oil.

Peel shrimp and butterfly by slicing 3/4 of the way through rounded side.

Open shrimp and spread with mixture. Let stand 30 minutes.

Meanwhile, soak 12 wooden skewers in water. Prepare grill to medium-high heat.

Melt 2 tablespoons butter in medium saucepan over medium heat. Mince remaining 2 cloves of garlic. Saute garlic with shallots for 2 minutes. Add the anchovy paste and the wine. Boil for 1 minute, then whisk in the whipping cream, parsley and remaining 2 tablespoons butter. Keep sauce warm.

Thread shrimp on skewers. Grill shrimp 3 minutes per side. Serve 2 skewers of shrimp on each plate, drizzle with sauce and serve with prepared couscous.

To make couscous: Bring stock or broth to a boil in a medium saucepan along with the oil and garlic. Add the couscous, remove from heat, and cover with lid.

Set aside 5 minutes, fluff with fork.

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