Mango’s Skrimp and Sparagus Goodness

1 cup pearled couscous

2 cups water

1 tbsp olive oil

1.5 tbsp Better than Bouillon lobster base

1-1.5 lbs raw shrimp, peeled

1 lb asparagus, cut into 1 inch pieces

1 medium shallot, chopped fine

4 strips of bacon, diced

¼ cup shredded parmesan cheese

1 tbsp butter

2 tbsp Sherry

Combine water, bouillon, olive oil and couscous in a medium saucepan – bring to a boil and then simmer covered about 12-14 minutes (until most of the liquid is absorbed and couscous texture is to your liking)

Meanwhile, sauté bacon and shallot in a large skillet (medium heat) until bacon is crisp

Remove bacon/shallot mixture to a small bowl and set aside

Deglaze pan with sherry (be sure to scrape those brown bits!)

Add butter to pan and once it is melted, sauté asparagus on medium heat for approximately 5 minutes (until crisp-tender).

Remove asparagus and set aside (let it hang out with the bacon if you want)

Add shrimp to hot pan (medium heat) and cook until the edges start turning pink (about 45 seconds to 1 minute) – flip the shrimp and cook for another 45 seconds or so.

Add bacon goodness, asparagus, parmesan cheese and couscous back into the skillet and cook on low heat until heated through.

Top with additional parmesan cheese if you like that sort of thing J