Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous

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2 tablespoons vegetable or other light oil, eyeball it

1 1/2 pounds large shrimp, peeled and deveined with tails removed

6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced

3 cloves garlic, grated or finely chopped

1-inch ginger root, peeled and grated or finely chopped

4 scallions, chopped into 1-inch pieces, whites and greens

Salt and pepper

2 tablespoons mild or hot red curry paste

2 roasted red peppers, sliced

1 cup "light" or unsweetened coconut milk

1 cup frozen peas

1 1/2 cups chicken stock

1 tablespoon butter

1 lime, zested and juiced

1 1/2 cups couscous

1 cup shredded fresh basil leaves

2 cups chopped iceberg lettuce, 1/2 small head

1/2 cup chopped peanuts, for garnish