Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if you like*. Rinse shrimp; pat dry.
In a small bowl, stir together melted butter, cilantro, green onion, lime peel and lime juice, paprika and garlic salt. Set aside.
On four 8- to 10-inch metal skewers, thread shrimp, leaving a 1/4-inch space between pieces. Brush with some of the sauce. Transfer kabobs to a baking sheet or tray.
With nonstick cooking spray, lightly coat unheated grill rack. For a charcoal grill, grill shrimp kabobs on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until shrimp are opaque, turning once and brushing with some of the remaining sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp kabobs on grill rack over heat. Cover; grill as above.)
Thread pineapple wedges onto four 8- to 10-inch metal skewers. Add pineapple skewers to the grill for the last 5 minutes of cooking, turning once and brushing with remaining sauce halfway through grilling time.
Remove shrimp and pineapple skewers from grill. Serve over Cilantro-Scented Couscous. Serve with fresh lime wedges. Makes 4 servings.
Look for shrimp already peeled and deveined in the fresh fish section of the supermarket.
In a medium saucepan, cook sliced green onions in hot oil over medium heat until tender. Stir in smoked paprika or paprika; cook and stir for 30 seconds. Carefully add reduced-sodium chicken broth and snipped fresh cilantro. Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff with a fork before serving. Makes 4 side-dish servings.