16 medium shrimp, deveined in shells with tails (reserve shells for Shrimp Stock, if making)
¾ cup dried couscous
¼ teaspoon fine sea salt
1 tablespoon unsalted butter, softened
¼ cup finely chopped fresh tomato
¼ cup chopped finely chopped yellow bell pepper
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped buttery green olives
1 tablespoon finely chopped fresh chives
Garnish: fresh mint leaves
Instructions
Using a serrated knife in a gentle sawing motion, cut lemons in half lengthwise.
Using a small grapefruit spoon, scrape lemon to remove fruit pulp, creating 12 “lemon bowls.” Using a serrated knife, cut a small piece from bottoms of lemon bowls so they will sit level.
In a medium saucepan, bring Shrimp Stock to a boil. Add shrimp. Turn off heat, and cover pan with a lid. Let poach for 5 minutes. Reserving Shrimp Stock, use a slotted spoon to transfer shrimp from pan to a medium bowl, and cover with ice. Let sit for 2 to 3 minutes to stop shrimp from cooking. Remove shrimp and blot dry on paper towels. Using a sharp knife, finely chop shrimp.
In a medium saucepan, bring reserved Shrimp Stock to a boil. Add dried couscous and salt. Turn off heat, cover pan with lid, and let sit for 5 minutes. Using a fork, stir in butter to combine and fluff couscous.
Transfer couscous to a medium bowl. Stir in enough Lemon-Thyme Vinaigrette to moisten couscous. Let cool completely before stirring in chopped shrimp, tomato, bell pepper, parsley, olives, and chives until combined.
Fill lemon bowls with couscous mixture. Drizzle with additional vinaigrette, if desired.
Garnish with fresh mint, if desired. Serve immediately.
Notes
Make-Ahead Tip: Hollowed-out lemon halves can be prepared up to a day in advance, wrapped in plastic wrap, placed in a resealable plastic bag, and refrigerated. Lemony Couscous-Shrimp Salad can be prepared up to a day in advance, stored in a covered container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemony-couscous-shrimp-salad/