- 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 (http://www.marthastewart.com/283526/best-couscous)
- 1 pint cherry or grape tomatoes, halved
- 1/2 head romaine lettuce, torn into bite-size pieces
- 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.
Shrimp can be a little chewy, especially if they've been frozen. Slice them in half lengthwise
against the grain, and they'll have a more tender texture.