Grilled Lemon Shrimp with Pesto Couscous

🥘 Ingredients

• cherry tomatoes (for skewering)
• couscous (cooked)
  2 cups
• fresh basil (for serving)
• garlic cloves (pesto couscous, minced)
  5
• lemon wedges (for sprinting)
• lemon zest (fresh)
  2 tablespoons
• olive oil
  2 tablespoons
• pepper (freshly ground)
  1/2 teaspoon
• raw (I like the jumbo/largest ones I can find, deveined shrimp)
  2 pounds
• red pepper flakes (crushed)
  1/2 teaspoon
• salt (kosher)
  1/2 teaspoon

Pesto couscous

• cheese (finely grated parmesan)
  1/2 cup
• fresh basil (pesto couscous)
  4 cups
• olive oil (pesto couscous)
  1/2-3/4 cup
• pepper (crushed red)
  1/4 teaspoon
• pine nuts (toasted)
  1/3 cup

🍳 Cookware

• bowl
• baking sheet
• skillet
• food processor

1. 1

   Gather garlic cloves , garlic cloves , lemon wedges , raw .

   garlic cloves: 2 (minced), garlic cloves: 3 (pesto couscous), lemon wedges (for sprinting), raw: 2 pounds (I like the jumbo/largest ones I can find, deveined shrimp)
2. 2

   Preheat the grill to the highest setting. Place the shrimp in a bowl or dish. Stir together the olive oil , lemon zest , garlic and red pepper flakes . Pour the mixture over the shrimp, tossing well so every bit is coated. Sprinkle all over with salt and pepper . Let sit for ⏱️ 10-15 minutes while the grill preheats. You can also start cooking the couscous at this time.

   olive oil: 2 tablespoons, lemon zest: 2 tablespoons (fresh), red pepper flakes: 1/2 teaspoon (crushed), salt: 1/2 teaspoon (kosher), pepper: 1/2 teaspoon (freshly ground), couscous: 2 cups (cooked)
3. 3

   Skewer the shrimp - this just makes it easier to grill and pieces will not get overcooked! You can add cherry tomatoes on the ends if you'd like.

   cherry tomatoes (for skewering)
4. 4

   Place the shrimp skewers directly on the grill. Grill for ⏱️ 2-3 minutes then gently flip over. Grill for another ⏱️ 1-2 minutes , or until the shrimp is opaque and pink. Remove the shrimp and place them on a baking sheet to cool slightly.
5. 5

   Serve the shrimp over the pesto couscous, with fresh basil and more pesto for drizzling. Add a spritz of lemon too!

   fresh basil (for serving)

Pesto couscous

1. 1

   Cook the couscous according to the package instructions. It should only take about ⏱️ 15 minutes total!
2. 2

   To toast the pine nuts , place them in a skillet and heat over low heat. Shake and stir until the nuts are golden and fragrant, about ⏱️ 5 minutes . Don’t walk away from the nuts!

   pine nuts: 1/3 cup (toasted)
3. 3

   To make the pesto, combine the basil, cheese , pine nuts and garlic in a food processor . Pulse until small crumbs remain, and then with the processor running, stream in the olive oil . Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed. (This makes a full batch of pesto - you won’t need it all. And it stays great in the fridge for a week or the freezer for 3 months.)

   cheese: 1/2 cup (finely grated parmesan), olive oil: 1/2-3/4 cup (pesto couscous), pepper: 1/4 teaspoon (crushed red)
4. 4

   Stir 1/4 cup of the pesto into the couscous. Taste and stir in more if desired. You can also drizzle it on top if you wish!
5. 5

   Serve the couscous in a large bowl of plate. Top with the shrimp skewers. Add fresh basil leaves and serve!

   fresh basil: 4 cups (pesto couscous)