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LEMON-BASIL GRILLED SHRIMP & COUSCOUS | The Away Mission
LEMON-BASIL GRILLED SHRIMP & COUSCOUS
1-1/2 cups uncooked pearl (Israeli) couscous
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh basil, divided
2 pounds uncooked large shrimp, peeled and deveined
2 teaspoons grated lemon peel DIRECTIONS
Cook couscous according to package directions; remove from heat.
Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon peel and remaining basil. Yield: 6 servings.