Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

INGREDIENTS

• 1/2 cup chopped peanuts, for garnish
• 1 lime, zested and juiced
• 1 cup "light" or unsweetened coconut milk
• 3 cloves garlic, grated or finely chopped
• 2 tablespoons mild or hot red curry paste
• 2 roasted red peppers, sliced
• 1 1/2 cups couscous
• Salt and pepper
• 1-inch ginger root, peeled and grated or finely chopped
• 1 cup shredded fresh basil leaves
• 6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
• 1 1/2 pounds large shrimp, peeled and deveined with tails removed
• 2 tablespoons vegetable or other light oil, eyeball it
• 1 1/2 cups chicken stock
• 1 cup frozen peas
• 1 tablespoon butter
• 2 cups chopped iceberg lettuce, 1/2 small head
• 4 scallions, chopped into 1-inch pieces, whites and greens