Grilled Marinated Shrimp with Corn and Couscous with Pickled Shallots

Marinated grilled shrimp, couscous, roasted corn, green onions with a shallot Dijon vinaigrette.

By: Marc Murphy, Celebrity Chef

Prep Time: 2 hours 10 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 pound Israeli couscous and roasted corn salsa
1/4 cup olive oil
1 tablespoon fresh oregano leaves, chopped
24 fresh peeled, deveined shrimp

Israeli Couscous & Roasted Corn Salsa
2 cups Israeli couscous cooked according to package directions in vegetable stock
1/3 cup dry roasted corn
3/4 teaspoon olive oil
1/4 cup fresh shallots, sliced thin
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1/4 cup olive oil
3 tablespoons fresh basil leaves, minced
3 tablespoons fresh green onions, sliced thin
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper

Dry Roasted Corn
1/2 cup frozen Corn, thawed, drained

Allergens:

Gluten, Mustard, Shellfish, Wheat

Nutritional Information

Directions:

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
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.
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.
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.