May 07, 2015
- 2 pounds 16/20 raw shrimp peeled and deveined – 16/20 means there are 16 to 20 shrimp in a pound
- Extra virgin olive oil – enough to cover the shrimp
- 2 tablespoons finely chopped fresh garlic
- 2 tables chopped fresh parsley or cilantro or even mint if you like – whatever taste you would prefer – or all 3 if you are daring
- ½ teaspoon red pepper flakes
- Kosher salt for when the shrimp are cooked
- Fresh lemon halves for grilling to squeeze after shrimp are cooked
- Long skewers soaked in water for 15 minutes or longer if you have the time
Peel and devein shrimp but leave tails on. Place in bowl with olive oil, garlics, pepper flakes and fresh herbs – toss and let marinate for 15 minutes or up to 6 hours if you have the time. You can do this ahead or while you are cooking the couscous.
Skewer the marinated shrimp. You can grill (which is my preferred way), pan sear on a flattop or skillet, or even broil (about an inch from the top) these shrimp skewers. You want some color on the shrimp – but be careful not to overcook the shrimp or they will get tough. You can figure about one to two minutes on each side.
I like grilling my lemons for a minute or so – makes them really juicy and gives the juice a good flavor. If you are not grilling your shrimp however – just fresh lemon juice will be fine to squeeze over the cooked shrimp before serving.
Make The Couscous
- 2 cups couscous
- 1 teaspoon extra virgin olive oil
- 1 teaspoon butter
- ¼ cup diced onion
- ½ teaspoon salt
- 2 cups chicken stock
In a heavy bottom sauce pan with a tight fitting lid melt butter with olive oil and saute onion, add stock and bring to a boil, turn off the heat, add couscous and stir well – cover and let sit (off the stove) for 5 minutes exactly. It is done. Uncover and fluff with a fork – never a spoon.
- 1 peeled and seeded and diced cucumber
- 4 scallions chopped
- 2 diced yellow squash
- 1 cup grape or cherry tomatoes (can use various colors as well) – cut in half
- 1 cup diced feta
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 teaspoons Dijon mustard
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh parsley or cilantro or mint – or all of them or any combination you’d enjoy
Whisk the dressing ingredients together and pour over prepared vegetables. Combine all the ingredients in a bowl, toss with couscous and refrigerate until ready to serve. Good served tossed in warm couscous or served chilled with the grilled shrimp. NOTE: If you want more dressing, double the recipe and use half to macerate the vegetables and half to drizzle over the couscous and shrimp when served.