1. In a medium bowl, combine the garlic, oregano, lemon juice, 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 olive oil in a small saucepan. Bring to a boil. 3. Stir in the couscous, cover and remove from the heat for five minutes. 4. Lift the lid and fluff the couscous with a fork. Set aside while cooking the shrimp. 5. Remove the shrimp from the marinade. Discard marinade. 6. Heat the 2 tablespoons olive oil in a large saute pan until very hot and add the shrimp, making sure not to crowd the pan. 7. Cook for about 2 minutes per side, until the shrimp curls and is almost opaque. 8. Add the wine, scraping up the brown bits from the pan. Allow the wine to reduce by almost half, for about 2 to 3 minutes. 9. Remove from the heat, add the butter and swirl in until it has thickened the sauce. Adjust seasoning with salt and pepper if needed. 10. Place a scoop of couscous in shallow bowls and top with shrimp. Drizzle sauce over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
