Prepare Couscous & Greens Foundation: If pearl couscous is not pre-cooked, prepare it according to package directions. Allow to cool slightly. In the very large mixing bowl, combine the cooked pearl couscous, baby spinach, and chopped romaine lettuce. Set aside.
Craft Zesty Herb Dressing: In the medium mixing bowl, vigorously whisk together the fresh mint & parsley pesto, lemon juice, white wine vinegar, 2 ¾ tbsp extra-virgin olive oil, 1 tsp of the sea salt flakes, smoked paprika, and cayenne pepper until emulsified. Measure and transfer ¾ cup of this dressing to the small bowl; this will be your finishing drizzle.
Vegetable & Avocado Artistry: Quarter the grape tomatoes. Pit and halve the Kalamata olives. Mince the garlic. Prepare the avocado by slicing it just before you plan to assemble the bowls; you can toss the slices with a tiny squeeze of lemon juice to minimize browning if making slightly ahead.
Infuse & Sear Jumbo Shrimp: In a separate bowl, add the peeled and deveined shrimp. Sprinkle with the remaining ¼ tsp sea salt flakes and the minced garlic. Add 2 tablespoons of the main (unreserved) zesty herb dressing and toss gently to coat. Let the shrimp marinate for 5-10 minutes while your pan heats. Heat the 1 tbsp additional olive oil (or use a quality non-stick griddle without oil) in the wide heavy-bottomed pan over medium-high heat until hot (approximately 400°F / 200°C surface temperature). Carefully place the shrimp in a single layer, ensuring not to overcrowd the pan (work in two batches if needed). Cook for 2-3 minutes on each side, until the shrimp are opaque, pink, and exhibit a light, appetizing char. The internal temperature should reach 145°F (63°C). Remove the cooked shrimp to a clean plate.
Dress the Salad Base: Pour the remaining portion of the zesty herb dressing (not the reserved ¾ cup) over the couscous and greens mixture in the large bowl. Toss thoroughly until all components are evenly and lightly coated.
Assemble Abundant Bowls: Distribute the dressed couscous and greens mixture equally among your six large serving bowls.
Layer on Flavors & Textures: Artfully arrange the quartered grape tomatoes, sliced avocado, Kalamata olives, and the seared jumbo shrimp over the couscous and greens base in each bowl.
Final Flourish & Serve: Drizzle approximately 2 tablespoons (which is ⅛ cup) of the reserved ¾ cup of zesty herb dressing over each assembled bowl. Garnish generously with the chopped fresh dill. Serve immediately and enjoy the burst of flavors!
