Peel and devein shrimp: Twist off the head, pull the legs out, then peel the shrimp, but leave the tail (optional). Run the knife along the back of the shrimp, and remove the vein.

Cut the cherry tomatoes in halves.

Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.

Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.

Finely chop the parsley.

Stir-fry the shrimp in olive oil and seasonings: In a skillet over medium heat, add 1 tbsp olive oil, 12 oz peeled and deveined shrimp, 1/2 tsp ground black pepper, 1/2 tsp paprika, 1 tsp Cajun seasoning, and 1/2 tsp cumin powder. Stir-fry for 3 minutes.

Add the butter: Add 1 tbsp unsalted butter and stir-fry for 2 minutes.

Add the tequila and lemon juice: Add 2 fl oz tequila and 1/2 tbsp lemon juice. Stir-fry for 2 minutes until the tequila evaporates. Remove the shrimp from the heat and set them aside on a plate.

Saute garlic and onion in olive oil: In the same skillet, add 1 tbsp remaining olive oil, 1 tbsp minced garlic, and 2 oz diced onion. Sauté for 1 minute, then add 6 oz halved cherry tomatoes and stir to cook for 3 minutes.

Add the water and then couscous and salt: Add 1 3/4 cup water into the skillet and bring it to a boil. Stir in 8 oz couscous and 1/2 tsp salt, close the lid, then remove from the heat. Let it rest for 15 minutes to allow the couscous to soak in the flavors.

Mix up the couscous: Open the lid and give your couscous a gentle toss, then add the shrimp back on top.

Garnish and serve: Sprinkle with 2 tbsp chopped parsley. Divide the couscous and shrimp into 4 plates for 4 servings and enjoy!