Ingredients
1/2 cup vegetable oil
1 pound medium shrimp, peeled and deveined
Salt and pepper
2 tablespoons wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon ground cumin
Best Couscous
1 pint cherry or grape tomatoes, halved
1/2 head romaine lettuce, torn into bite-size pieces
Preparation
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Put shrimp in the pan in a single layer, season with 1/2 teaspoon each salt and pepper, and cook for 2 minutes. Turn and season with 1/2 teaspoon each salt and pepper; cook just until opaque throughout, about 1 minute more. Remove and refrigerate until cool enough to handle. Cut shrimp in half lengthwise.
In a large bowl, whisk together vinegar, mustard, and cumin. Whisking, add remaining 6 tablespoons oil slowly. Add couscous, shrimp, tomatoes, lettuce, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and toss.
