Place dry couscous in a medium-size bowl and cover with 1 1/2 cups boiling water. Cover tightly and let steam for approximately 10 minutes, or until couscous is tender. Let cool, toss with a fork and add roasted red pepper, onions, parsley, thyme, lemon juice and olive oil.
Mix thawed shrimp with Caesar salad dressing and chipotle pepper.
Arrange 1/2 cup (125 ml) mesclun greens and 1/2 cup (125 ml) cooked couscous adjacent on a plate. Add three shrimp on top of the couscous and drizzle plate with remaining dressing from the shrimp. Serve with a lemon wedge.