Prep: 25 minutes

Marinate: 1 hour

Cook: 5 minutes

Ingredients

1 lb. fresh or frozen large shrimp, peeled and deveined (about 26 to 30)
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
1 5.6-oz. pkg. toasted pine nutflavored 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 leaves
12 pitted kalamata or ripe olives, halved
1 Tbsp. snipped fresh parsley (optional)
Shredded Parmesan cheese

Directions

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag. Add olive 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 chicken broth. Stir tomatoes and onions into couscous after couscous stands. Set aside.

3. In a small 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.

4. To serve, place spinach on a serving plater or divide among 4 bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous and spoon remaining butter mixture over all. Top with olives, and, if desired, parsley. Sprinkle with Parmesan cheese.

Makes 4 to 6 servings

Tip: In the summertime, substitute 1 pint fresh cherry or grape tomatoes, halved, for the oil-packed dried tomatoes.