Barbecued Curry Shrimp & Couscous
4-6 servings
INGREDIENTS
Shrimp Marinade:
- 1 lb. raw Jumbo Shrimp
- 1 tbsp. OLiV Lime White Balsamic Vinegar
- 1 tbsp. OLiV Curry Extra Virgin Olive Oil (EVOO)
- 1/2 Lime, juiced
- 1 tbsp. Garlic, minced
- 1 tbsp. Ginger, minced
- Salt & pepper, to taste
Curried Couscous:
- 1 cup Couscous (prepare per package instructions)
- 1/4 cup Slivered Almonds, toasted
- 1/2 cup Raisins
- 1/2 cup Green Onions, chopped
- Salt & pepper, to taste
DIRECTIONS
- Combine all marinade ingredients in a large dish or ziplock bag. Add jumbo shrimp. Let marinade 1-2 hours, if possible.
- While shrimp is marinating, prepare your couscous based on package ingredients.
- Add toppings to cooked couscous. Set aside.
- Preheat barbecue on high.
- Grill marinated shrimp. Turning once each side is charred and pink (about 3 minutes per side).
- Plate couscous & top with grilled shrimp.