Grilled Shrimps Recipe

Marinate shrimp

In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Cover and refrigerate 15–30 minutes (no longer than 30 minutes to avoid texture change).

Preheat grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates or brush grill pan with a little oil to prevent sticking.

Grill

Thread shrimp onto skewers (if using) or arrange directly on the grill in a single layer. Grill 2–3 minutes per side until opaque and just cooked through (internal temp ~120–130°F). Remove from heat and set aside to rest 2 minutes.

In a medium saucepan over medium heat melt 1 tbs butter. Add Israeli couscous and toast, stirring frequently, until grains are golden and aromatic, about 4–6 minutes.

Add 1.25 cups broth and 1/2 tsp kosher salt and bring to a gentle simmer. Cover, reduce heat to low and cook until couscous is tender and liquid absorbed, about 8–10 minutes. Remove from heat and let sit 5 minutes; fluff with a fork and stir in 1/4 tsp black pepper and additional 1 tsp butter if desired.

While couscous cooks, combine heirloom tomatoes, diced cucumber, sliced red onion and chopped parsley in a large bowl. Toss gently to combine.

In a small jar or bowl whisk together 4 tbs olive oil, 3 tbs lemon juice, Dijon mustard, honey, minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Reserve about 2 tbs vinaigrette to dress the finished dish and toss the remaining vinaigrette with the tomato-cucumber mixture to lightly coat. If the vinaigrette is too sharp, add a small pinch of salt or another 1/2 tsp honey.

Combine the toasted couscous with the dressed vegetable salad and toss gently so couscous is evenly distributed. If mixture seems dry, add 1–2 tbs of reserved vinaigrette.

Arrange couscous-vegetable mixture on a serving platter or divide among 4 plates. Top each portion with 6 grilled shrimp. Sprinkle additional chopped parsley and a light pinch of flaky sea salt over shrimp and couscous. Serve with lemon wedges on the side.