Lemon Oregano Shrimp Over Peppered Couscous - cooking recipe

Ingredients

For the marinade
1 large garlic clove, minced fine
1 1/2 teaspoons dried oregano
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
12 large shrimp, shelled and deveined
For the couscous
1/2 red bell pepper, cut into fine dice
1 1/4 cups chicken broth (may sub veggie broth)
1 pinch red pepper flakes
1/4 teaspoon salt
2 teaspoons olive oil
3/4 cup couscous
For the sauce
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
2 tablespoons unsalted butter, cold and cut into small pieces

Preparation

In a medium bowl, combine the garlic, oregano, lemon juice, salt, pepper and shrimp. Mix gently and refrigerate for 30 minutes.
To make the couscous, combine the bell pepper, broth, pepper flakes, salt and olive oil in a small saucepan. Bring to a boil.
Stir in the couscous, cover and remove from the heat for five minutes.
Lift the lid and fluff the couscous with a fork. Set aside while cooking the shrimp.
Remove the shrimp from the marinade. Discard marinade.
Heat the 2 tablespoons olive oil in a large saute pan until very hot and add the shrimp, making sure not to crowd the pan.
Cook for about 2 minutes per side, until the shrimp curls and is almost opaque.
Add the wine, scraping up the brown bits from the pan. Allow the wine to reduce by almost half, for about 2 to 3 minutes.
Remove from the heat, add the butter and swirl in until it has thickened the sauce. Adjust seasoning with salt and pepper if needed.
Place a scoop of couscous in shallow bowls and top with shrimp. Drizzle sauce over the top.