Directions:

1. Israeli Couscous & Roasted Corn Salsa: In a sauté pan, heat first listed olive oil over medium high heat. Sauté shallots and   cook for 6 to 8 minutes or until translucent. In a food processor, add sautéed shallots, lemon juice and mustard. While pulsing, slowly add second listed olive oil to emulsify. In a bowl, combine couscous, roasted corn, basil and green onions. Add vinaigrette, salt and pepper to bowl. Mix well. Refrigerate for 2 hours to marinate
2. Dry Roasted Corn: Spray a skillet with oil and heat over medium high heat. Add corn, toss with a spatula until corn starts to pop and brown.
3. Shrimp: In a bowl, combine shrimp, olive oil and oregano. Toss to evenly coat. Refrigerate for 2 hours to marinate. Drain and discard excess marinade.
4. For Service: Thread 3 shrimp on each skewer. Place skewers on grill and cook for 2 minutes, turn over for 2 to 4 minutes more or until shrimp turn opaque. For each serving, place 1/2 cup couscous and roasted corn in center of plate. Place 2 shrimp skewers on top of couscous.