Wash and dry produce.

Peel and mince or grate garlic. Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Dice mozzarella into ½-inch cubes.

Rinse shrimp* under cold water and pat dry with paper towels.

In a large bowl, toss shrimp with garlic, half the Fry Seasoning, 1 TBSP olive oil, 1 tsp Italian Seasoning (you’ll use more in the next step), juice from half the lemon, and a pinch of salt and pepper (use all the Fry Seasoning, 2 TBSP olive oil, and 2 tsp Italian Seasoning for 4 servings).

Set aside to marinate, tossing occasionally.

While shrimp marinates, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and ½ tsp Italian Seasoning (1 tsp for 4 servings). Cook, stirring, until fragrant, 1 minute.

Stir in couscous, stock concentrates, 2 cups water (4 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.

Keep covered off heat until ready to serve.

While couscous cooks, in a small bowl, whisk together half the vinegar, half the mayonnaise, and ½ tsp sugar until smooth (use all the vinegar, all the mayonnaise, and 1 tsp sugar for 4 servings). Slowly whisk in 2 TBSP olive oil (4 TBSP for 4); continue to whisk until combined and creamy. Season with salt and pepper.

Heat a large, preferably nonstick, pan over medium-high heat. Add shrimp and marinade; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes.

Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

In a medium bowl (second large bowl for 4 servings), toss mixed greens, tomatoes, and mozzarella with as much dressing as you like. Season with salt and pepper.

Fluff couscous with a fork. Stir in half the scallion greens, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice. Season with salt and pepper.

Divide couscous and salad between plates. Top couscous with shrimp, remaining scallion greens, and a squeeze of lemon juice to taste. Garnish salad with almonds and serve.