Lemon Garlic Shrimp with Capers and Parmesan Cous Cous

Ingredients:

1 lb of raw jumbo shrimp, peeled and deveined

olive oil

3 shallots chopped

1/2 cup of butter

1/2 of capers

3 chopped garlic cloves

3 lemons, juiced and zest needed

sea salt and pepper to taste

1/2-1 cup of dry white wine

1 box of instant parmasean cous cous

Directions:

 Put olive oil and butter in pan on medium heat. Place chopped shallots, capers salt and pepper. Saute until shallots soften. Add garlic, but do not let it brown.  Add in shrimp and when shrimp is almost pink and opaque, add in more butter, lemon zest, lemon juice, and white wine.  Let everything simmer together. In a separate pot, cook couscous as directed.  When couscous is finished, plate and put shrimp and juices from pan on top