Ingredients
1 cup chicken broth3 tablespoons lemon juice, divided1 cup uncooked couscous5 tablespoons butter, divided3 tablespoons minced fresh parsley, divided1 teaspoon grated lemon zest2 tablespoons olive oil1-1/2 teaspoons minced garlic2 pounds cooked jumbo shrimp, peeled and deveined1/3 cup white wine or additional chicken broth1/4 teaspoon salt1/8 teaspoon pepper1/4 cup shredded Asiago cheese
Preparation
In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon zest. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed.
Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink.
Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.
