Marinated Shrimp & Couscous

• Rinse shrimp* under cold water and pat dry with paper towels. • Place shrimp in a large bowl. Add garlic, juice from half the lemon, 1 TBSP olive oil, half the Fry Seasoning, 1 tsp Italian Seasoning (you’ll use more in the next step), and a pinch of salt and pepper. (For 4 servings, use 2 TBSP olive oil, all the Fry Seasoning, and 2 tsp Italian Seasoning.) Toss to coat. Set aside to marinate, tossing occasionally.

• While shrimp marinates, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and ½ tsp Italian Seasoning (all for 4 servings). Cook, stirring, until fragrant, 1 minute. • Stir in couscous, stock concentrates, 1½ cups water (3 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

• Meanwhile, in a small bowl, whisk together half the vinegar, half the mayonnaise, and ½ tsp sugar until smooth (use all the vinegar, all the mayonnaise, and 1 tsp sugar for 4 servings). Slowly whisk in 2 TBSP olive oil (4 TBSP for 4); continue to whisk until combined and creamy. Season with salt and pepper.

• Heat a large, preferably nonstick, pan over medium-high heat. Add shrimp with marinade; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

• In a medium bowl (use a large bowl for 4), toss together mixed greens, tomatoes, and mozzarella with as much dressing as you like. Season with salt and pepper if desired.

• Fluff couscous with a fork. Stir half the scallion greens, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice into pot with couscous. Season with salt and pepper. • Divide couscous and salad between plates. Top couscous with shrimp, remaining scallion greens, and a squeeze of lemon juice to taste. Garnish salad with almonds and serve.

Shrimp are fully cooked when internal temperature reaches 145°.