Rinse and drain shrimp; pat dry. Place a non-stick skillet on medium-high heat. Once hot add oil, swirl around to coat the pan then add shrimp to pan and saute 1 minute. Remove to a dish.
Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan. Mix well and taste. Return shrimp to pan for 30 seconds. Add pepper to taste. To serve, spoon shrimp over couscous and sprinkle chives on top. (The fastest way to chop chives is to cut them with scissors.)