Grilled Chimichurri Shrimp and Couscous Salad

• Seafood

  • 1 2 lbs shrimp (10-12 counts

• Produce

  • 1/2 lbs Asparagus
  • 1/2 tsp Chili flakes
  • 2 Garlic cloves
  • 1/2 cup Mint, leaves fresh
  • 1 cup Parsley
  • 1 Red bell pepper, thin

• Condiments

  • 3 tbsp Lemon juice

• Pasta & Grains

  • 1/2 lbs Couscous

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 Oil spray
  • 1/4 cup Olive oil

Found on chefdehome.com

Description

Ingredients

• 1 Cup Parsley  (fresh leaves, a generous handful)
• 1/2 Cup Mint  (fresh leaves)
• 3 tbsp Lemon  (juice, about 1 and 1/2 lemon)
• 1/4 Cup Olive Oil  
• 2 Garlic  (cloves)
• 1/2 tsp Chili Flakes  
• 1/2 tsp Salt  (adjust per taste)
• 1/2 lbs Shrimp  (10-12 counts, cleaned and shelled)
• 1/2 lbs Asparagus  (trimmed, quartered )
• 1 Red Bell Pepper  (thin sliced, seeds discarded)
• Oil Spray  (for grill)
• Salt  (to taste)
• 1/2 lbs Couscous  (pearl or Israeli Couscous )

Directions

• 1. Bring pot of water to rolling boil, season with salt and cook couscous until just al-dente (7-10 minutes). Or follow direction of cooking couscous pasta package. 2. While couscous is cooking, in a food processor jar, combine all Chimmichuri ingredients and puree to a smooth green sauce. Transfer to a bowl and set aside. 3. Once couscous has cooked, transfer it to a wide mixing bowl, add half of the Chimmichuri, toss well and set aside. 4. Preheat a gas grill or a cast iron grill pan. Season shrimp with salt and pepper. Spray grill with oil, grill shrimp and vegetables until shrimp curled and pink with no sign of opaque (about 1-2 minute each side) and vegetables are crisp tender. Remove into bowl with couscous. 5. Rough chop the grilled vegetables. Remove into same bowl with couscous and shrimp. Toss well. Add remaining sauce on top. Serve cold or at room temperature, either in big bowl or transfer to small plates. Serve and enjoy!