Lemon Oregano Shrimp over Peppered Couscous

This recipe is a quick and easy wonder! I sometimes make this dish with dried mint and sprinkle with feta and pine nuts for a Middle Eastern twist.

Rori Trovato

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Ingredients

1 large garlic clove, minced fine		1 1/4 cup chicken or vegetable broth
1 1/2 teaspoon dried oregano		1 pinch red pepper flakes
2 tablespoons fresh lemon juice		2 teaspoons plus 2 Tablespoons olive oil
3/4 teaspoon salt		3/4 cup couscous
1/2 teaspoon black pepper		1/2 cup dry white wine
12 large shrimp, shelled and deveined		2 tablespoons unsalted butter, cold and cut into small pieces
1/2 1/2 red bell pepper, cut into fine dice

Prep: 30 min Total:

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1
In a medium bowl, combine the garlic, oregano, lemon juice, 1/2 teaspoon of the salt, pepper and shrimp. Mix gently and refrigerate for 30 minutes.
2
To make the couscous, combine the bell pepper, broth, pepper flakes, salt and 2 teaspoons of the olive oil in a small saucepan. Bring to a boil. Stir in the couscous, cover and remove from the heat for five minutes. Lift the lid and fluff the couscous with a fork. Set aside while cooking the shrimp.
3
Remove the shrimp from the marinade. Discard marinade. Heat the remaining 2 tablespoons olive oil in a large saute pan until very hot and add the shrimp, making sure not to crowd the pan. Cook for about 2 minutes per side, until the shrimp curls and is almost opaque. Add the wine, scraping up the brown bits from the pan.
4
Allow the wine to reduce by almost half, for about 2 to 3 minutes. Remove from the heat, add the butter and swirl in until it has thickened the sauce. Adjust seasoning with salt and pepper if needed. Place a scoop of couscous in shallow bowls and top with shrimp.

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