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This is a wonderful and easy dish to prepare. It can be served hot as a main dish or you can chill it and serve it as a salad. It is a wonderful and refreshing dish that is easy to make variations of depending on what you have on hand and is the perfect dish to make with leftover shrimp!

Enjoy!

INGREDIENTS:

½ cup extra virgin olive oil
2 cloves garlic, minced
1 lb box of cous cous (not instant)
3 cups vegetable stock
2 lemons, juiced
1 lb of shrimp
1 lemon, zested
1 cup fresh basil, chopped
½ cup fresh mint leaves, chopped
¼ cup dried cranberries
¼ cup slivered almonds, toasted
salt & pepper to taste

METHOD:

In a medium saucepan heat 3 TBS extra virgin olive oil over medium heat. Add the fresh garlic and sautee for 1 minute. Add the couc cous. Stir often until cous cous is lightly toasted, about 5 minutes. Carefully add the stock and juice of one lemon to the cous cous and bring to a boil. Reduce heat to low, cover and simmer. After about 5 minutes add the shrimp and cook together until the cous cous is al dente, about 8-10 minutes.

In a large serving bowl toss the cous cous and shrimp with the remaining olive oil, lemon juice, lemon zest, herbs, dried berries and almonds, stir gently to combine. Salt and pepper to taste and serve.

Serves 4.