Prosciutto Shrimp

Marinate the shrimp
Foil-line a baking pan and preheat your oven or toaster oven broiler to high.
Shake the marinade to mix and then pour into a medium bowl.
Pat shrimp dry, add to marinade, toss to coat, and set aside.

Prepare Your Ingredients
Wash and dry your produce.
Thinly slice the squash and ½ the zucchini (more if small) into ¼" rounds.
Zest ½ the lemon into a small bowl (making sure to avoid the bitter white pith between the fruit and peel).
Roughly chop the parsley to make about 1 Tbsp.
Thinly slice all of the green onion and place in the bowl with the lemon zest and parsley.

Cook the Couscous
Bring 1 ¼ cups water to a boil in a medium pot.
Gradually stir in the couscous then remove from heat, cover and let stand 5 minutes.
Fluff couscous with a fork and squeeze in the juice of ½ lemon.
If dry, add some olive oil.
Mix in the green onions, parsley, lemon zest and feta.
Season to taste with salt and pepper, then aside covered.

Crisp the Prosciutto
Lay prosciutto slices side-by-side on the baking pan.
Place in the oven and cook until crisp; about 2-3 minutes.
Roughly chop into small pieces and set aside.

Saute the Zucchini & Cook Shrimp
Heat 1 Tbsp. olive oil in a large pan over medium-high heat.
Add the zucchini and squash and saute 5-7 min. or until softened and slightly browned, tossing occasionally.
Push the veggies to one side of the pan and add the shrimp with marinade.
Cook until the shrimp is just pink and opaque; 2-3 minutes.
Mix the shrimp, squash, and zucchini together and remove from heat.

Plating
Serve the couscous on your plates and top with the shrimp and veggie mixture. Sprinkle the crumbled prosciutto over the top, garnish with a lemon wedge.
Enjoy!