Ingredients

• 24   fresh or frozen large shrimp (about 1 lb.)
• 1 Tbsp.  olive oil
• 4 cloves  garlic, minced
• 1 tsp.  dried tarragon, crushed
• 1/2 tsp.  dried thyme, crushed
• 1/4 tsp.  Old Bay seasoning or celery salt
• 1 5.6-oz. pkg.  toasted pine nut-flavored couscous mix
• 1-1/4 cups  chicken broth
• 1 8-oz. jar  oil-packed dried tomatoes, drained and chopped
• 2/3 cup  sliced green onions
• 1/3 cup  lemon juice
• 1/4 cup  butter, melted
• 1 6-oz. pkg.  fresh baby spinach
• 12   pitted olives, halved (I use calamata)
• 1 Tbsp.  snipped fresh parsley (optional)
•   Shredded Parmesan cheese

Directions

1

Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp; pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay seasoning. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.

2

Prepare couscous according to package directions using the 1-1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turn opaque. Pour half of the butter mixture over shrimp. To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley (if desired), and Parmesan. Makes 4 to 6 servings