1 lb. fresh or frozen shrimp, peeled, and deveined
1 T. olive oil
4 gloves garlic, minced
1 t. marjoram
½ t. dried thyme
¼ Old Bay Seasoning or celery salt
1 package toasted pine nut couscous mix (if you have trouble finding this particular mixture, you can toast some pine nuts and add them to regular couscous)
1 ¼ c. chicken broth
2/3 c. green onions, thinly sliced
1/3 c. lemon juice
¼ c. melted butter
1 6-oz. package of fresh baby spinach
Shredded parmesan cheese
Place cleaned shrimp into a large, self sealing plastic bag and add: oil, garlic, marjoram, thyme, and Old Bay Seasoning. Seal the bag and gently turn/massage bag to coat shrimp. Refrigerate for at least one hour.
Prepare the couscous according to the package direction, substituting the broth for the water. Stir the green onions into the couscous and set aside.
Combine lemon juice and butter in a bowl; set aside
Sauté your shrimp in a large skillet with marinade over medium heat for about three minutes – don’t overcook! Pour half the lemon juice/butter mixture over the cooked shrimp. You can also grill the shrimp with very good results. We put about five to a skewer. Remember to soak your skewers beforehand.
To serve: divide the spinach into individual bowls. Spoon couscous onto the spinach, arrange the shrimp on the couscous and top with the remaining lemon/butter mixture.