Our lovely early-spring temperatures have been lower this past week. Mornings have brought frost and threats to fruit trees and other tender tendrils. So far, I've listened to my mother's warnings of not planting anything before Mother's Day. It's the kind of weather where one can still serve soup with no excuses. On the other hand, for those of us longing for salads, this recipe will serve quite nicely. Warm couscous and garlicky lemon shrimp meet chilled salad greens. With all ingredients at the ready, it goes together quickly. Here's the recipe:
1 Tbsp olive oil
1 1/2 pounds medium shrimp, cleaned
2 garlic cloves, finely chopped
salt and pepper to taste
2 Tbsp fresh lemon juice
8 cups of mixed salad greens
1/3 cup Italian-style salad dressing
1 cup uncooked couscous, prepared according to package directions
Fresh Parmesan cheese for grating
1. Heat the oil in a large skillet over medium high heat. Add the shrimp, garlic, salt and pepper and saute, stirring frequently, for about four minutes. Stir in the lemon juice and turn off the heat.
2. Arrange the greens in a serving bowl and toss with dressing and plate.
3. Top the greens with couscous, shrimp and a generous grating of Parmesan.