Ingredients
Marinade
- 1 1/2 lbs. jumbo shrimp, cleaned + deveined, shells removed
- 1 garlic clove, grated
- 1 tbsp. white wine
- 2 tbsp. olive oil
Garlic butter sauce
- 2 tbsp. butter
- 1 garlic clove, grated
- 1/4 c. white wine
Couscous salad
- 1 c. dry whole wheat couscous
- 2 ears of corn, cleaned
- 1/2 English cucumber, thinly sliced
Lemon vinaigrette
- juice of 1 lemon
- 2 tbsp. olive oil
- 1/3 c. roughly chopped parsley
- salt + pepper to taste
*Because the couscous salad needs a little time to chill, make sure to start that first before you grill the shrimp.
Instructions
- For the couscous salad, bring a large pot of water to a boil. Add the corn and cook until tender, about 5 minutes. Using tongs, remove the corn and place onto a cutting board; do not discard the water. When cool enough to handle, shave the kernels off the cob.
- In a large bowl, add the dry couscous. Cover with 1 cup of the reserved hot cooking water. Cover with plastic wrap and let it sit for about 5 minutes. When ready, drizzle with olive oil and fluff with a fork to prevent sticking. Spread out onto a rimmed baking sheet to cool.
- For the vinaigrette, add the lemon juice to a small bowl and slowly whisk in the olive oil to emulsify. Add the parsley, and season with salt and pepper to taste. Set aside.
- To finish the salad, add the cooled couscous, corn, and cucumbers to a bowl. Pour over the vinaigrette. Mix well to combine and chill before serving.
- For the marinade, place the shrimp, garlic, white wine and olive in a large bowl. Season with salt and pepper. Marinate for up to 15 minutes (any longer and the shrimp will get rubbery).
- Preheat the grill to medium heat. Grill the shrimp for about 3-4 minutes on each size. Grill time will vary depending on the size of your shrimp. Transfer to a platter.
- To make the sauce, add the butter, white wine, and garlic to a small pan over low heat. When the butter is melted, and the garlic is fragrant remove from the heat.
- To serve, pour the garlic butter sauce over the grilled shrimp. Arrange the couscous salad on the side with extra lemon and olive oil, if desired.