Sicilian Shrimp Scampi with Black Label and Herbed Couscous

Instructions

1. 1

   In a medium saucepan, bring

2. 2

   25 cups of low-sodium chicken broth to a boil. Stir in 1 cup of dry couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and set aside.

3. 3

   In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.

4. 4

   Add

5. 5

   5 pounds of large shrimp to the skillet. Season with

6. 6

   5 teaspoon of salt,

7. 7

   25 teaspoon of black pepper, and

8. 8

   5 teaspoon of crushed red pepper flakes. Cook for 2-3 minutes, stirring occasionally, until the shrimp just begin to turn pink.

9. 9

   Pour in

10. 10

    5 cup of dry white wine and 2 tablespoons of Top Shelf Black Label whisky. Allow the mixture to simmer for 2-3 minutes, letting the alcohol reduce by half.

11. 11

    Add the juice of 1 lemon and

12. 12

    25 cup of chopped fresh parsley to the skillet. Stir well and cook for another 1-2 minutes until the shrimp are cooked through and the sauce is slightly thickened.

13. 13

    Fluff the couscous again and stir in a tablespoon of chopped parsley if desired for extra flavor.

14. 14

    To serve, spoon the herbed couscous onto plates and top with the Sicilian shrimp scampi. Drizzle with the pan sauce and garnish with additional parsley and lemon wedges if desired.

15. 15

    Serve immediately and enjoy your Sicilian Shrimp Scampi with Black Label and Herbed Couscous.