Season Shrimp with salt and pepper to taste. Add to a bowl and toss with 1 Tbsp Olive Oil, the juice of half a lemon, and minced garlic.
Let marinate in the refrigerator for 30 minutes for the best flavor.
Cook Couscous per Instructions on the packaging. Set aside keep warm covered.
Meanwhile, heat the remaining 2 Tbsp Olive Oil in a large pan on medium heat.
Add Shrimp mixture (including oil and lemon from the bowl) and cook until shrimp are just pink and slightly undercooked (minute per side).
Transfer Shrimp to a plate with tongs leaving all the oil behind in the pan.
Add sliced garlic and red pepper flakes and simmer for about 1 minute.
Add wine and juice from the remaining 1/2 of lemon. Let cook until slightly reduced (about 2 minutes).
Add butter and cook twirling around the pan as it melts. Simmer until sauce slightly thickens (about 5 minutes).
Add Shrimp back to the pan and cook for another 2 minutes or until shrimp is fully cooked through.
Stir in the Couscous and toss with shrimp until fully coated in lemon butter sauce.
Top with fresh parsley and serve immediately with lemon wedges and warm French bread.
