Fresh romaine salad Moroccan spices and herbs.
wash, peel and De-vein 16 fresh shrimp, (save shells and freeze for future stocks).
wash 2 heads romaine lettuce and fine chop in medium size bowl.
peel and shred 1 large carrot using a box grater and add to bowl.
Using a mandolin, shave 1/4 small red onion and place in ice bath.
bring 2 cups salted water to a rapid boil.
add Israeli couscous and cook for 8 minutes, or until done.
strain couscous and place on sheet tray, immediately and add 2 tbs. olive oil, coat and cool for 5 minutes in refrigerator.
chop 1/2 bunch parsley, 10 chopped mint leaves and the zest of 1 lemon.
combine all ingredients and couscous to romaine lettuce. set aside.
once pan starts to smoke add 8 shrimp and cook until the shrimp start to curl, then remove from heat. repeat with remaining shrimp.
once all shrimp have seared on both sides, remove from heat and add 4 tbs. Harissa sauce. Be sure all shrimps are coated.
toss salad with 3 tbs. olive oil, add 1 teaspoon of Kosher salt and juice of 2 lemons.
divide by four and place shrimp around salad, or as you wish.
serve immediately. If you let this salad sit for more than 5 minutes the lemon juice will wilt the Romaine.