24 peeled and deveined extra large shrimp with tail shell intact, thawed
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1 1/3 cups tomato couscous
1 teaspoon each ground cumin, coriander, and garlic paste
10 oz bag mixed vegetables, thawed
1 cup crumbled feta cheese
1/3 cup each pitted kalamata olives and toasted sliced almonds
1/4 cup lemon juice
2 teaspoon lemon zest
2 serrano chiles, minced
1 pint grape tomatoes, halved
1 cup mint leaves, torn
6 thin scallions, sliced
1 small head frisee, separated into leaves
Thread 4 shrimp onto each of 6 bamboo skewers, place skewers on a baking sheet. Combine 2 tablespoons lemon juice, 1 tablespoon oil, 1 teaspoon lemon zest and 1/2 teaspoon salt in a cup, brush over shrimp. Let stand.
Combine couscous, chiles, cumin, coriander, garlic and remaining salt in a bowl, whisk together until couscous is coated. Scatter mixed veggies over top, add 2 cups boiling water and cover bowl with plastic wrap. Let stand 5 minutes or until water is absorbed. Uncover bowl, fluff mixture with a fork, and cool completely.
In a large bowl, combine tomatoes, mint and scallions, stir into couscous mixture with the remaining lemon juice, oil, and lemon zest, toss to combine. Heat a grill pan. Grill shrimp 3 minutes per side or until cooked through. Line plates with frisee. Top with couscous salad and grilled shrimp. Scatter feta, olives and almonds over top.
Makes 6 Servings.