Grilled Shrimp with Beurre Blanc (White wine-Butter Sauce) and Red Pepper Cous Cous.

I have been on a grilling kick lately, mostly inspired by some of the gorgeous weather we have been having. This recipe is mostly to show you how to prepare a traditional white wine-butter sauce. Feel free to switch out the protein and starch portions of the meal for whatever you prefer. This sauce works well with any flaky fish, shellfish, or even chicken.
 Even though this a "butter" sauce, it is incredibly light tasting and delicate, but is the star of the dish. It works beautifully with grilled meats and when I am creating a dish to go around it; I try and let the sauce shine, which is why I chose to make a simple starch component like Israeli couscous with red peppers. 

Grilled Shrimp with Beurre Blanc and Red Pepper Couscous
(Serves four)
1. Begin by peeling and deveining your shrimp (20 or roughly 1 lb.). For this dish, I recommend using the largest shrimp you can find. Toss the shrimp with extra virgin-olive oil, salt, and freshly cracked black pepper.
2. Dice one red bell pepper, discarding the seeds, ribs, and stems. Finely mince eight medium sized shallots as well and separate them into two piles. One being for the sauce (4 of the shallots) and the other for the couscous. Also chop six leaves of fresh basil into thin ribbons (chiffonade) and set aside. Take 1 lb. of unsalted butter and dice into 1 inch cubes, be sure to do this far enough in advance so that the butter has a chance to reach room temperature and soften.
3. Saute the diced red peppers in olive oil and season with salt and pepper. Set aside.
4. In a saute pan heat two Tbs. olive oil over medium-high heat and toast your couscous. Once the couscous starts to become aromatic (2 or 3 minutes) add your chicken stock and shallots. Bring the stock to a boil and reduce the heat to a simmer. Simmer the couscous for about 10 minutes until the couscous is tender and set aside, covered. I prefer Israeli to Moroccan because of the larger size and better texture but if you prefer it the other way, by all means go for it.
5. On a preheated, (preferably) charcoal grill, grill off your shrimp and keep warm.
6. In a sauce pan combine the rest of the minced shallots, 1/2 c. white wine, and 1/2 c. white wine vinegar. Be sure to use white wine vinegar and not distilled white vinegar or the sauce will be ruined quite frankly. Gently simmer the liquid until it is practically all evaporated and add 4 Tbs. heavy cream. 
7. Over medium heat, start by adding the cubed butter a few chunks at a time. Once the first few additions have incorporated, you can add the butter in just a few more additions. Whisk all the butter in and taste the sauce to check for seasoning. If the sauce tastes flat, add a few drops of white wine vinegar. If the sauce is to acidic or tangy, and a few drops of heavy cream or a chunk or two of butter. This sauce can break or separate if you add the butter too fast at the beginning or if you cook it over too high of a flame so be careful and watch.
8. Once the sauce has come together, immediately remove it from the heat. Season your couscous with salt, pepper, 1 Tbs. olive oil, and the ribbons of fresh basil.
9. Mound up some of the couscous in the center of the plate, arrange your grilled shrimp (5) however you think it will look nice, and drizzle the plate with your Beurre Blanc sauce. Enjoy!