Non-stick cooking spray

1 cup bottled clam juice

3/4 cup unsweetened coconut milk

1/4 cup tequila

2 tablespoons of McCormick Old Bay seasoning

1/2 tablespoon of curry powder

1/2 teaspoon of red pepper flakes (1 teaspoon if you like it more spicy)

1/2 cup chopped baby carrots

1/2 cup sweet corn kernels (thawed if fresh not available)

1/4 cup chopped shallots

1 pound 21-to-25-count raw shrimp, shelled and cleaned with tails on (thawed if fresh not available)

3/4 cup frozen garden peas

2 tablespoons orange juice

1 10-ounce box plain quick-cooking couscous

1/2 cup chopped cilantro

5 quarter-wedges lime

DIRECTIONS:

Spray a five-quart Crock-Pot slow cooker with non-stick cooking spray. Pour clam juice, coconut milk, tequila, Old Bay seasoning, curry powder and red pepper flakes in to the pot.

Use a wire wisk to break up clumps of spices. Then add the carrots, corn, shallots and rinsed shrimp to the spice broth. Turn on high and cook for 1 hour.

Add peas at this time and cook for another 30 minutes.

Turn off and add orange juice and box of couscous and stir to combine with contents of pot.

Cover and let stand for at least 5 minutes or until all liquid is absorbed. Before serving, fluff with a fork and fold in cilantro.

Plate up with a quarter of a lime on the side of each serving.

Serves 5.