While the couscous cooks, pat the 600g of peeled and deveined shrimp completely dry on all surfaces with paper towels. This is the preparation prerequisite for a proper golden sear — surface moisture on shrimp converts to steam on contact with the hot oil, dropping the pan temperature and producing pale, steamed shrimp without the caramelised exterior that contributes both visual appeal and the Maillard depth that makes the garlic-lemon crust specifically delicious. In a large bowl, combine the dried shrimp with the 4 minced garlic cloves, lemon zest, 5ml of lemon juice, 3g of salt, 2g of black pepper, and 1g of red pepper flakes. Toss to coat every shrimp evenly and allow to marinate while the tomatoes are blistered and the skillet is prepared — 5–10 minutes is sufficient. The garlic adheres to the shrimp's surface during the brief marinate and caramelises directly against the hot pan during searing, producing the specific golden, garlicky crust that defines lemon garlic shrimp.

Heat the 20ml of olive oil in a large skillet over medium-high heat until shimmering. Add the 300g of halved cherry tomatoes cut-side down in a single layer. Cook for 4–5 minutes, shaking the pan occasionally rather than stirring continuously — the occasional shake moves the tomatoes without disrupting the direct contact between the cut surface and the hot oil that produces the blistering and partial caramelisation. The tomatoes are ready when they show deep golden-brown to slightly charred patches on their cut surfaces and some have burst or are beginning to release their juice. The cut-side down placement is the technique decision that produces the specific blistered, slightly charred tomato character — placing them cut-side up would produce soft, warm tomatoes without the caramelised surface. The released tomato juice accumulates in the pan and concentrates slightly, producing a more complex, sweeter tomato flavour from the same tomatoes than uncooked halves would provide. Transfer to a plate with all accumulated juice.

Without cleaning the skillet, add the 25ml of olive oil to the remaining tomato fond and heat over high heat until shimmering. The high heat is the specific requirement for shrimp — at medium heat, shrimp cook through before the exterior develops colour; at high heat, the exterior and the adhering garlic caramelise within the 2-minute window before the shrimp overcook. Add the marinated shrimp in a single layer with space between each piece — work in two batches if the skillet cannot accommodate all 600g without crowding, as crowded shrimp trap each other's released moisture and steam rather than sear. Leave completely undisturbed for 2 minutes. The garlic adhering to each shrimp's surface begins caramelising within the first 30 seconds of contact with the hot surface — by the 2-minute mark the underside of each shrimp should show golden colour and the garlic patches should be golden-brown and fragrant. Flip each shrimp and cook for a further 1–2 minutes until just opaque throughout and firm to the touch. Shrimp overcook rapidly — remove the moment opacity is complete throughout, as residual heat continues cooking them after removal. Transfer to a plate.

Reduce the heat to medium. Add the 200g of baby spinach to the skillet with whatever garlic-shrimp oil and fond remains. Toss continuously with tongs for 1–2 minutes until just wilted — the spinach leaves should collapse completely and show uniform bright green colour with no wilted-beyond-bright-green areas. The residual garlic and shrimp fond in the pan flavour the spinach as it wilts, absorbing the accumulated cooking character from the tomatoes, shrimp, and garlic rather than tasting of plain wilted spinach. Remove from heat immediately when wilted — continued heat produces dark, slightly bitter, waterlogged spinach. Season with a pinch of salt.

In a small bowl or jug, whisk together the 30ml of fresh lemon juice, 20ml of olive oil, and 15g of finely chopped fresh herbs until combined — the lemon juice and olive oil will not fully emulsify without a binding agent but will combine sufficiently with whisking to distribute evenly when poured over the bowl. Divide the olive oil-tossed pearl couscous among four wide bowls. Top each bowl with the wilted spinach, blistered tomatoes with their accumulated juices, and the seared shrimp. The distinct placement of each component — spinach in one section, tomatoes in another, shrimp in the largest section — produces a more visually compelling and practically better bowl where each element retains its individual character until combined by the person eating. Drizzle the lemon-herb dressing over each assembled bowl generously — extending it across every component rather than pooling at the centre. Scatter 25g of crumbled feta over each bowl. The feta's sharp, briny, slightly crystalline character against the sweet blistered tomatoes and the garlicky shrimp is the specifically Mediterranean combination that completes the bowl. Serve immediately with lemon wedges alongside.