CRUNCHY SHRIMP WITH COUSCOUS & GINGER-ORANGE SAUCE

SAUCE:
1 cup orange juice
1 tbsp chopped fresh cilantro
2 tbsp low-fat mayonnaise
1 ½ tbsp chicken broth
1 tsp grated ginger
1 tsp lime juice
½ tsp cumin
¼ tsp ground red pepper

COUSCOUS:
1 cup uncooked couscous
1 ½ cups chicken broth
½ cup orange juice
¼ cup chopped scallions
2 tbsp sliced, toasted, almonds
1 tbsp unsalted butter

SHRIMP:
20 jumbo shrimp, peeled & deveined
1 large egg white, lightly beaten
½ cup panko
1 tsp chopped fresh cilantro
½ tsp grated ginger
1/8 tsp pepper
1 tbsp canola oil
2 cups trimmed watercress

For sauce, bring 1 cup orange juice to a boil; reduce to ¼ cup. Remove from heat; cool completely. Stir in remainder of sauce ingredients. Set aside.

Toast couscous in heavy nonstick skillet. Add broth and orange juice. Cover and let stand for five minutes. Add scallions, almonds, & butter & “fluff” with fork. Set aside & keep warm.

Dredge shrimp in egg white & panko. Cook approximately 2 minutes on each side, until golden and crispy.

To serve, put couscous on plates, top with watercress, and then shrimp. Drizzle sauce over all.

Serves 4.