Peel and devien the shrimp. Simmer the shells in water or chicken stock for 1 hour.
Place the shrimp in a large non reactive bowl, and add all the ingredients of the marinade. Let sit till stock is finished.
Here is how you cut the carrots on the bias.
I make my own pickled or sometimes called preserved lemon. You can buy this in an ethnic store, make your own or substitute 2 teaspoons of lemon zest.
Strain off the stock into a container to get ready for cooking the Tajine.
Add the Shrimp with the marinade and cook for 2 minutes,
Then the cous Cous, tomatoe pickled lemon sand olives. Put the lid on and simmer for 30 minutes on low.
The Cous Cous will swell and it will firm up and for lack of a better word congeal.
This makes a complete 1 pot meal, but a salad and bread goes nice with it.