-
1
Combine the two tablespoons of ouzo, tablespoon of brown sugar, chopped garlic orange juice and olive oil in a bowl.
-
2
add shrimp and toss.
-
3
Allow to marinate at least thirty minutes.
-
4
Bring water to a boil in a small saucepan.
-
5
Add couscous and butter, cover pan and remove from heat.
-
6
Let stand five minutes.
-
7
Heat a grill pan (or a George Forman type grill).
-
8
Grill cantelope slices and peeled red pepper quarters briefly.
-
9
Dice cantelope and red pepper and add to couscous.
-
10
Stir the teaspoon of ouzo into the couscous and season with salt and pepper to taste.
-
11
Cover and let sit so flavors can blend.
-
12
Heat a saucepan large enough to hold the shrimp in a single layer (or cook the shrimp in batches) over high heat.
-
13
When the pan is hot, add the shrimp and the marinade.
-
14
Stir fry the shrimp until done --this should take only a few moments--the longer the shrimp marinates, the less tiome it will take to cook.
-
15
Do not overcook the shrimp.
-
16
Place the shrimp in a bowl with any remaining pan liquid .
-
17
Prepare each of four plates as follows:.
-
18
Place basil leaves around the plate.
-
19
Lightly pack the couscous/fruit/pepper mixture in a custard cup or ramekin and invert in the center of the plate.
-
20
Place the shrimps around the mound of couscous.
-
21
Enjoy!
