Lemon Butter Shrimp with Couscous

Shell your shrimp if they aren't already shelled and add them to a bowl with 1 tablespoon olive oil and the lemon seasoning. Mix together well.
In a large skillet over medium-high heat, add the other tablespoon of oil and add the shrimp. Cook for 3-4 minutes on the first side to get a good sear and then flip the shrimp and cook for just a minute or two on side two. Turn heat down to low and add butter to melt. Toss to combine.
Remove shrimp and set aside. Don't rinse skillet.

Cook your pearl couscous according to package instructions, simmering it lightly salted water until tender. Then drain off any extra water and remove the couscous from the heat.
In the same skillet that you made the shrimp, add the red pepper, corn, and sun-dried tomato. If skillet is very dry, add a splash of water to loosen the bits stuck to the skillet. Cook for 4-5 minutes over medium heat until veggies soften.
Add cooked couscous to the skillet along with the cream and stir to combine. Turn heat down to low and simmer for a minute or two to thicken. Season couscous with salt and pepper to taste.
Divide the couscous between plates and top with shrimp. Garnish with fresh basil.