Spicy Mustard Shrimp

I'm going to make a bold statement here (well, bold for me and food anyway) and say that this is my favorite Cooking Light recipe to date! I have tried a lot of CL recipes and really enjoyed a lot of them, but wow, this was a winner. The couscous I put with it definitely has something to do with it, but this combination of flavors and textures was right up my alley! Plus, this is practically thrown together since it took all of fifteen minutes to make. It is fresh, light, and yummy!!

Spicy Mustard Shrimp

Makes 4 servings

1 lb shrimp, peeled and deveined
1 tsp canola oil
2 tbsp dijon mustard
1 tbsp hot pepper sauce
1 cup diced pineapple
chopped fresh cilantro, to taste
4 lime wedges

Couscous:
1 1/2 cups Israeli couscous
2 cups chicken stock

Bring chicken stock to a boil, add couscous, cover, and remove from heat. Allow couscous to cook for about 10 minutes while you cook the shrimp.
Combine mustard and hot sauce.
Heat oil in saute pan over medium high heat. Add shrimp and saute one minute. Add mustard mixture, stir, and saute another two minutes. Stir in pineapple and let heat through. If your sauce reduced too much, add a tablespoon or so of water (you want it to be on the thick side, but depending on your heat source, it may be clumpy...add water if you need it!).
Serve shrimp over couscous and top with chopped cilantro. Squeeze lime wedge on each serving before eating.

slightly adapted from Cooking Light