3 tablespoons Olive Gourmet Tahitian Vanilla Balsamic Vinegar
½ cup Olive Gourmet Medium or Robust Extra Virgin Olive Oil (divided)
8 extra-large shrimp, peeled and deveined
1 ½ cups chicken broth
pinch of saffron threads
2 tablespoons chopped fresh basil, plus a few whole leaves for garnish (optional)
1 tablespoon unsalted butter
½ cup toasted pasta couscous (Israeli style)
¼ teaspoon freshly ground pepper
In a medium bowl, combine balsamic vinegar with a pinch of salt.
Slowly whisk in 1/3 cup of olive oil.
Place shrimp in another bowl, and pour half of balsamic dressing on top. Refrigerate shrimp for 30 minutes.
Place chicken broth and saffron a small saucepan.
Bring to a boil, then reduce to a simmer and cook about 3 minutes.
Add basil, butter, couscous, ½ teaspoon salt, and ¼ teaspoon pepper.
Bring mixture back to a boil, then reduce to a simmer; cover and cook until couscous is tender and most of broth is absorbed, 8 to 10 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat.
Add shrimp and ½ teaspoon salt.
Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.
Place couscous on 2 plates; garnish with basil leaves (if using).
Arrange shrimp on top, add pepper to taste, and drizzle with remaining Vanilla Balsamic Vinaigrette.