Roasted Shrimp

Prepare Your Ingredients.
Wash and dry your produce.
Preheat oven to 450° F.
Split 1 serrano pepper in half lengthwise leaving the seeds in.
Remove seeds from the other serrano pepper and finely chop ½ of it (discard other half).
Mince 1 garlic clove and thinly slice the other 3 cloves.
Finely chop the cilantro and parsley leaves to make about ¼ cup (or pulse in a food processor). Place herbs in a bowl with the chopped serrano and minced garlic.
Zest ½ the lemon into the bowl with the herbs.
Cut the bell pepper into thin strips.
Pat shrimp dry and season with a little salt and pepper.

Make the Chili Oil & Roast the Shrimp
Heat ¼ cup olive oil in a large pan (oven-proof if you have one) over medium heat until hot.
Add the halved pieces of the serrano pepper, sliced garlic, and bay leaf.
Cook until just browned; about 2 minutes.
Remove pan from heat and add the shrimp and bell pepper, mixing to coat with the oil.
Place the pan directly in the oven (or transfer oil, peppers, and shrimp to an ovenproof dish) and cook 8 -10 minutes flipping shrimp halfway through.

Make the Couscous
In a small pot, bring 1 cup salted water to a boil and add the butter.
Add the couscous and stir, cover the pot, and remove from heat.
Let it stand 5 minutes, then fluff with a fork, mix-in the feta cheese, and set aside.

Make the Gremolata
Mix-in 1 Tbsp. olive oil to the bowl with the diced serrano pepper, minced garlic, herbs, and lemon zest.
Season with salt and pepper to taste.

Plating
Divide the couscous between your plates.
Fan the bell pepper slices in a circle on top of the couscous.
Top with the shrimp and the gremolata mixture.
Squeeze-in a little lemon juice for added flavor. Enjoy!