Sundried Tomato Shrimp and Couscous

• 1 lb. peeled and deveined shrimp
• 1 tbsp. The Fresh Market Blackened Spice
• 2 tbsp. extra virgin olive oil
• ⅓ c. chardonnay
• zest and juice of 1 lemon

Couscous:

• 1 c. couscous, cooked to package directions
• 1 c. sun dried tomatoes, julienne
• ½ c. red onion, thinly sliced
• 1 head radicchio, sliced thin
• ¼ c. each flat leaf parsley and basil, roughly chopped
• 1 tbsp. extra virgin olive oil
• salt and fresh cracked pepper, to taste

Heat a deep skillet over medium high heat for 2 minutes. While skillet heats, toss shrimp with The Fresh Market Blackened Spice. Add olive oil to pan and swirl to coat. Add shrimp to skillet and sear until shrimp turns pink, about 2 minutes. Remove pan from the heat and add chardonnay and lemon juice. Place pan back on the heat for another minute to allow wine to evaporate slightly and shrimp to cook through. Remove shrimp from the pan and set aside, reserving the pan sauce.

Meanwhile, make the couscous salad. In a large bowl combine couscous and all remaining ingredients, including the pan sauce. Transfer mixture to a serving platter and place shrimp over top. Finish with a drizzle of olive oil and lemon zest and serve immediately.