Mediterranean Shrimp and Couscous Dinner Salad

Ingredients

• 2 tbsp light tasting olive oil, divided
• 1½ lb medium shrimp, peeled and deveined, retain shells
• 2 cups water
• 1 cup uncooked couscous
• 1 small shallot, chopped
• 2 garlic cloves, minced
• ½ cup white wine
• 2 Roma tomatoes, seeded and diced
• ½ cup Kalamata olives, pitted and halved
• 2 medium scallions, sliced on the bias
• 2 tbsp capers, rinsed and drained
• 4oz bag of baby mixed salad greens
• 2 tbsp Amoretti® Aged Pomegranate Balsamic Vinaigrette
• ½ cup crumbled feta cheese
• 2 tsp fresh oregano, chopped

Directions

1. Heat 1 tbsp light tasting olive oil in a skillet over medium-low heat.
2. Add the shrimp shells and toss well.
3. Sauté the shells for 3 minutes.
4. Add 2 cups of water to the shells and simmer for 10 minutes.
5. Pour the shrimp stock through a mesh strainer into a saucepan, pressing down on the shells until all of the liquid is extracted.
6. Bring shrimp stock to a boil, remove from the heat and stir in the couscous.
7. Cover the saucepan and let the couscous stand for 5 minutes, or until all the liquid is absorbed.
8. Fluff with a fork.
9. In a skillet, sauté the shrimp, shallot and garlic in remaining 1 Tbs light tasting olive oil, until the shrimp turn pink.
10. Remove shrimp from heat.
11. In a small bowl, combine white wine, tomato, olives, scallions, and capers and toss to combine.

11. Place baby greens in a large bowl and dress with Premium Pomegranate Balsamic Vinaigrette.
12. Fold tomato and olive mixture into the couscous. Add to dressed greens and toss.
13. Add shrimp to the salad and sprinkle with feta cheese and oregano.