Marinate shrimps (in shells) with tons of chopped garlic, lemon and some olive oil. Grill shrimps on medium heat alongside lightly olive-oiled asparagus. For the salad, create individual cups of butter lettuce and fill with fresh cilantro salsa and feta cheese. Serve with couscous garnished with fresh basil and lemon wedges.
For the salsa, chop three large tomatoes, one orange pepper, half a jalapeno, red onion, four garlic cloves and tons of cilantro. Mix together with the juice of two limes, a drizzle of olive oil, salt and cumin.