In a large saucepan, heat 1/2 tbsp olive oil. Add couscous, 1/2 tsp salt and toast until lightly browned. Add in water. Bring to a boil. Reduce heat to low , cover and simmer 10 minutes. Remove from heat but keep lid on.

Make the Vinaigrette: To a large jar, add the juice of 1 lemon, 2 tsp lemon zest, 1/2 teaspoon salt, 2 garlic cloves, Dijon mustard and 1/2 cup olive oil. Using an immersion blender, pulse the mixture until fully emulsified. Add more lemon or olive oil if desired. Chill until ready to serve.

Pat shrimp dry with a paper towel. Sprinkle lightly with the old bay and let rest on a wire rack while preparing the other ingredients.

In a large skillet, heat 1 tablespoons of olive oil. Add shrimp to oil, sear for 1 minute without touching and turn using cooking tongs. Cook the shrimp until lightly browned- about 1-2 minutes. Do not overcook.

Turn heat to low and add to the pan the herbs, butter, remaining salt and pepper and 1 clove of minced garlic. Add in the remaining lemon juice and toss well to completely coat the shrimp.

In a large salad bowl: add greens, onions, cucumber, tomatoes, artichokes. Fluff couscous with fork and add to salad. Toss shrimp with 2 tablespoons of the emulsified dressing into the bowl. Serve immediately with extra dressing on the side.