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Grilled Garlic Shrimp with Couscous and Watercress Peach Salad


  • 4 cloves of garlic, minced
  • Extra virgin olive oil ¼ cup for shrimp + ½-¾ cup for the vinaigrette
  • Skewers, soaked in water
  • 20 16/20 shrimp, peeled and deveined
  • 1 box couscous, cooked according to package directions
  • 1 large shallot, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp ginger, minced
  • 1/4 cup rice vinegar
  • 2 peaches, pitted and ⅓ inch slice
  • 3 cups packed B&W Upland Watercress (loose leaf watercress)
  • Kosher salt and freshly ground black pepper


  • Combine the garlic with ¼ cup of the olive oil in a small bowl.
  • Season the shrimp with salt and pepper and thread about 5-8 (depending on how many you can fit) shrimp onto two skewers so the skewers are parallel to each other. Brush the shrimp with the oil.
  • Meanwhile, heat your grill. Once hot, lay the shrimp down, cook 2-3 minutes on the first side then flip and cook 2-3 minutes until opaque and pink. Remove from the grill. Remove the shrimp from the skewers.
  • In a small bowl, combine the shallot, mustard, ginger and rice vinegar. Slowly drizzle in enough oil until you emulsify the dressing. Season with salt and pepper to taste. Add in the peach slices and mix gently.
  • To plate, place watercress on the plate, top with couscous. Lay the shrimp on top and spoon the vinaigrette with the peaches on top.
Dairy free, peanut free, tree nut free and soy free. The recipe can be made vegan or vegetarian by substituting the shrimp for an alternative protein. 
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