Lean turkey bacon wrapped shrimp over sweet corn & tomato couscous with fresh torn basil

This recipe is for two so just add accordingly for more servings

You will need

¼ 31/35- medium shrimp (about 20 pieces)

1 tablespoon of olive oil (or a small sliver of butter)

2 cups of whole grain couscous

2 cups chicken broth (or water with soup base)

Pinch of all season (your choice)

1 large plum tomato diced

1 cup of corn (fresh, frozen or canned)

1 package of extra lean turkey bacon (I used Jennie-O)

20 toothpicks(or however many shrimp you have-this is optional)

Peel and shell the shrimp and season lightly with all season or salt and pepper. Don’t over season since the turkey bacon will provide a large portion flavor.

In a pot bring 2 cups of broth to a boil and add couscous then turn off heat immediately and cover for 15 minutes. After all liquid is absorbed add olive oil or butter to add moisture and prevent sticking. Then fluff couscous with a fork. Set aside.
* At this point if you’d like to save cleaning an additional pan you can add diced tomato and corn to couscous..

Take enough strips of bacon that’s equals half the number of shrimp. (example: I had 20 shrimp so I used 10 pieces of bacon). Cut bacon strips long ways right down the center.

Wrap each shrimp. I secured the bacon with toothpicks and removed before serving to assure they wouldn’t unravel.

On low medium heat place shrimp in a non stick pan coated with cooking spray. Let cook for about 5-10 minutes until shrimp is fully cooked and bacon is crispy. The last 5 minutes cover the shrimp to ensure they are cooked all the way through since the bacon wrap will keep center of shrimp from touching the pan.

In a small non stick pan (if you did not add corn and tomato to couscous) on medium heat with a coat of cooking spray or dribble of olive oil warm tomato and corn in pan then add to couscous. I chose to cook in the pan to get a little crisp for extra flavor).

Mix couscous, corn and tomato together on place into a bowl or plate as a bed for shrimp.

Remove toothpicks (if used) and place onto couscous and serve.