Ginger Shrimp

-1 tablespoon olive oil

-1 large yellow onion, finely chopped

-3 cloves garlic, finely chopped

-3 tablespoons finely chopped ginger

-1 cup white wine

-1 pound shrimp, peeled and deveined

-8 ounces snow peas, cut in half on the diagonal

-1/3 cup fresh cilantro, roughly chopped

-1/2 teaspoon kosher salt

-1/4 teaspoon black pepper

-One 10-ounce box (1 1/2 cups) couscous

-lemon zest and lemon juice

-Fish sauce

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil. Nestle the shrimp in the onions and simmer for 2 minutes. Add the snow peas and stir to combine. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, pepper juice of half a lemon, zest of half a lemon and fish sauce. Meanwhile, cook the couscous according to the package directions. After couscous has cooked add left over cilantro, more lemon zest and lemon juice to the couscous pot and fluff with a fork. Divide the couscous among individual bowls and spoon the shrimp and snow peas over the top.

Real Simple!

Here's a recipe I found in Real Simple magazine from their March 2008 issue.

Crispy Breaded Shrimp with Garlicky Beans
-1/2 cup bread crumbs
-2 TBL chopped fresh rosemary
-Salt and Pepper
-5 TBL olive oil
-1lb medium chrimp, peeled and devined
-1--19oz can of cannellini beans, rinsed and drained
-2 bunches of arugula, I used spinach instead
-I aslo added the juice from 1/2 a lemon

Heat oven to 400. Mix the bread crumbs rosemary, salt, pepper and 3 TBL of oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to baking sheet. Bake until the shrimps are cooked through and the bread crumbs are crispy, 10-12 minutes. Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, salt, and pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula (or spinach) and toss to combine. Sqeeze lemon juice onto bean/spinach mixture. Divide beans among individual plates and serve with shrimp. Sprinkle any extra bread crumbs from the pan over the top.