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.

 

Salad:

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

Dressing:

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

Marinade:

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.