Chipotle Caesar Shrimp on Cous Cous with Salad , Yields 4 Main Ingredient: Fish/Seafood Meal Type: Salad

½ cup Renée’s Gourmet Caesar Dressing 1 cup cous cous 1½  cup water 1  roasted red pepper, julienned 2  green onion, chopped 1 tbsp chopped parsley ½ tsp fresh thyme leaves 2 tsp lemon juice 1 tbsp olive oil 12  thawed, cooked black tiger shrimp 1 tsp chipotle pepper 2 cups mesclun greens 1 tsp salt 1  lemon   salt and pepper to taste

• Place dry cous cous in a medium-sized bowl and cover with 1 ½ cups boiling water. Cover tightly and let steam for approximately 10 minutes, or until cous cous is tender.
• Let cool, toss with a fork and add roasted red pepper, onions, parsley, thyme, lemon juice and olive oil.
• Mix thawed shrimp with Renée’s Caesar Dressing and chipotle pepper.
• Arrange ½ cup mesclun greens and ½ cup cooked cous cous adjacent on a plate.
• Add three shrimp on top of the cous cous and drizzle plate with remaining dressing from the shrimp.
• Serve with a lemon wedge.
• Tasty Substitutions: To add Italian flair, substitute polenta for the cous cous. Chicken may also be substituted for shrimp.