1 pound raw peeled and deveined shrimp, 21 to 25 count
2 tbsp white wine
Bring water and 2 tablespoons butter to a boil. Stir in couscous, 2 teaspoons seasoning and almonds; cover with lid and set aside.
Heat remaining 2 tablespoons butter in large skillet over medium-high heat. Add vegetables and shrimp; sauté for 5 to 7 minutes or until vegetables are crisp tender and shrimp is cooked through and pink.
Add wine and remaining 2 teaspoons seasoning and cook an additional 2 to 3 minutes. Remove from heat.
Fluff couscous with fork and place in serving bowl or platter. Top with shrimp and vegetables. Serve immediately.