Ingredients:
1 4.7oz. box pearl couscous
(additional ingredients may be needed like water and olive oil)
1/4 cup pine nuts, toasted

Shrimp Salsa:
1 jalapeno, seeded and deveined
1 stick of unsalted butter, melted
1 lemon cut in half
1/4 cup cilantro
1/2 tsp salt
1/2 lb. shrimp, peeled and deveined
1 1/2 tomatoes, sliced and chopped
1 lg. avocado, sliced and chopped

Preparation:
In food processor add butter, jalapeno, cilantro, juice from 1/2 lemon and salt
Puree until well blended and move to a bowl
Add shrimp to the bowl and mix so that the shrimp is well coated; set to the side
Start the couscous according to the box and when done add pine nuts and let it sit for 5 minutes on no heat
Heat a medium sauce pan over low/med heat
Spray with cooking spray and add the shrimp
Cook each side of the shrimp 3 minutes on each side or until pink
Remove from heat when done
In a small bowl add the tomatoes, avocados, shrimp and juice from 1/2 lemon; sprinkle some salt on top
In serving bowls plate the couscous and then top with the shrimp salsa