2 tablespoons white wine
1 tablespoon grape seed oil
1 lemon, juiced
1 tablespoon freshly minced parsley leaves
1 tablespoon minced garlic
1 tablespoon freshly minced cilantro leaves
1/4 cup grated Parmesan
1 teaspoon curry powder
1/2 pound Israeli couscous, cooked according to package directions
1 1/4 pounds raw shrimp, peeled, deveined and tails removed (21/25 count)
1 teaspoon powdered ginger
2 tablespoons grapeseed oil
2 lemons, juiced
1 tablespoon minced thyme leaves
1 tablespoon minced parsley leaves
* This recipe can also be made with 6 to 8-ounce portioned fish replacing the shrimp in the recipe.
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