Combine the chicken broth and poultry seasoning in a saucepan and bring to a boil. Stir in the couscous, then remove from the heat, cover, and let stand for 5 minutes. Add the Parmesan cheese and butter, and stir to mix everything well.
Heat 1 tablespoon of olive oil in a large skillet. Add the kale and cook, stirring, for about 2 minutes, when the kale will turn bright green in color. Then add the water and bring to a simmer. Cover and cook until the kale is tender, about 3-4 minutes.
Make a well in the center of the kale and add the crushed red pepper, 1 tablespoon of olive oil, the crushed red pepper, the garlic, and salt. Let cook for a minute, then stir until everything is mixed well. Transfer to a bowl.
Add 1 tablespoon of oil to the pan, then add the shrimp. Cook, stirring occasionally, until the shrimp are done, about 2-3 minutes. Remove the pan from the heat and stir in the barbecue sauce.
Serve the shrimp over a bed of couscous and kale.