Atlanta Botanical Garden's Chef Christina Curry shows us how to make her recipe for Lime Garlic Shrimp with Herbed Couscous.
Lime Garlic Shrimp with Herbed Couscous
1 lb 16/20 shrimp, peeled and deveined
1/4 cup olive oil
3 cloves garlic, minced
3 T lime juice
2 T lemon juice
3 T cilantro, chopped
salt & pepper, to taste
Place the shrimp in a medium bowl. In a small bowl, combine the olive oil, garlic, lime juice, lemon juice and cilantro. Whisk together, pour over the shrimp, and toss to combine. Marinade for 15-20 minutes. Preheat grill to medium-high heat. Grill for about 2 minutes on each side. Serve with couscous.
Couscous
2 cups cooked couscous
2 T olive oil
1 T Italian parsley, chopped
1 T cilantro, chopped
lemon zest, to taste
salt & pepper, to taste
In a medium bowl, combine the couscous, olive oil, parsley, and cilantro. Toss together and season to taste with lemon zest, salt and pepper.
Recipe by Garden Chef Christina Curry