Citrusy Grilled Shrimp Couscous Salad
This salad was a huge hit at Taste of the Beach. People came back for more. We think your guests will do the same.
3 cups cooked pearl couscous
1 lb. shrimp, peeled and deveined
1/2 cup red or orange bell pepper, diced
1/2 cup jicama, diced
1/2 cup edamame, shelled
3 tablespoons Persian Lime Olive Oil
2+ tablespoons Honey Ginger Balsamic Vinegar
1/4 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon lime zest
1/8 teaspoons salt
1/4 teaspoon black pepper
1/4 cup Persian Lime Olive Oil
1 tablespoon Honey Ginger Balsamic Vinegar
1 tablespoon fresh chives or green onion, minced
1 teaspoon lime zest
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
Marinate the shrimp 20 minutes. Drain and grill 2-3 minutes per side. Cool.
Pour the dressing on the couscous and toss. Add the vegetables and shrimp; toss again. Serve at room temperature or chilled.