Grilled Shrimp & Couscous Salad

• 48 each uncooked extra-large shrimp (16 to 20 count), peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 3/4 tsp. kosher salt
• 1 gal. couscous, Israeli or plain, cooked
• 3 cups Kraft Mayo Calorie-Wise Real Mayonnaise
• 3 cups sliced almonds, toasted
• 1-1/2 cups scallions, minced
• 1-1/8 cups red onions, minced
• 3/4 cup fresh cilantro, roughly chopped
• 3/4 cup fresh lemon juice
• 2 Tbsp. fresh tarragon, chopped
• 1 Tbsp. ground sumac
• 3/4 tsp. ground black pepper

1. Butterfly shrimp; season with salt.
2. Grill on medium-high heat until shrimp turn pink.
3. Chop shrimp into 3/8-inch pieces; place in large bowl.
4. Add next 6 ingredients; mix lightly until evenly coated with mayonnaise mixture.
5. Stir in remaining ingredients.

shrimp, kosher salt, couscous, mayonnaise, almonds, scallions, red onions, fresh cilantro, lemon juice, fresh tarragon, ground sumac, ground black pepper

Taken from www.kraftrecipes.com/recipes/grilled-shrimp-couscous-salad-136859.aspx (may not work)