Ingredients
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1 lb cleaned and peeled grilled shrimp
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1 teaspoon olive oil
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1 teaspoon soy sauce
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1 tablespoon marmalade or 1 tablespoon apricot jam
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2 tablespoons olive oil
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1/4 cup sweet onion
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1 clove garlic, minced
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1/4 inch fresh ginger, minced
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2 tablespoons Worcestershire sauce
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1 cup water or 1 cup vegetable stock
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1 cup passion fruit or 1 cup orange juice
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2/3 cup citrus marmalade
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1/2 lb couscous
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1 dash cayenne pepper
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1 teaspoon freshly grated orange zest
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1/2 cup dry roasted macadamias, coarsely crushed
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1/4 cup dried cranberries
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3 tablespoons basil or 3 tablespoons cilantro
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salt and pepper
Instructions
- Mix the first 4 ingredients together and marinate for 15 minutes grill over high heat for about 2-4 minutes.
- Depends on size.
- Don`t overcook.
- Cool.
- Set aside.
- In a large heavy saucepan, heat olive oil over medium heat and saute onion, ginger and garlic until soften.
- Stir in Worcestershire sauce, stock, juice marmalade and cayenne stir.
- Bring to a boil.
- When boiling, stir in zest and couscous, turn off heat, remove pot from hot burner and let sit, tightly covered, for 10 minutes.
- Add nuts, dried cranberries, herbs and shrimp toss to fluff.
- Chill.
- Taste and adjust seasoning.