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GRILLED SHRIMP

over Couscous Salad

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 1 pound frozen 16-20 count EZ peel uncooked shrimp thawed, peeled and deveined
  • 1/2 cup prepared Greek vinaigrette dressing divided
  • 1 5.8 ounce package roasted garlic couscous
  • 1 1/4 cups reduced sodium chicken broth
  • 1 cup zucchini sliced, halved
  • 1/2 cup yellow bell pepper sliced, halved
  • 1/2 cup red bell pepper sliced, halved
  • 1/2 cup red onion sliced, halved
  • 1/2 cup Kalamata olives halved
  • 4 ounces Culinary Circle Crumbled Feta Cheese
DIRECTIONS

Prepare grill to medium heat. Place shrimp in a small bowl. Pour ΒΌ cup vinaigrette over shrimp and toss to coat; set aside.

Meanwhile, prepare couscous according to package directions using chicken broth instead of water; cool.

Toss zucchini, bell peppers and red onions with remaining vinaigrette. Place a grill basket on grill; when hot add vegetables and grill until softened and browned (about 5-7 minutes), stirring occasionally. Remove from grill and allow to cool slightly.

Toss couscous, grilled vegetables, kalamata olives and feta cheese together; set aside.

Place shrimp on grill, grill until opaque (about 8-10 minutes) turning over occasionally. Serve shrimp over couscous salad.