Thread: Spicy Grilled Shrimp with Quinoa Salad

Spicy Grilled Shrimp with Quinoa Salad



For the shrimp:

1/4 cup fresh lime juice, divided
10 teaspoons olive oil, divided
2 teaspoons chili powder
1 teaspoon ground cumin, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
1/8 teaspoon Spanish smoked paprika
4 garlic cloves, chopped and divided
24 large shrimp, peeled and deveined (about 1 pound)

For the quinoa:

3/4 cup uncooked quinoa
1/2 cup chopped onion
1 cup water
1/2 teaspoon kosher salt, divided
1/2 teaspoon honey
1 cup cherry tomatoes, halved
1/2 cup chickpeas, rinsed and drained
1/2 cup avocado, peeled and chopped
1 ounce feta cheese, crumbled
1/4 cup fresh cilantro, chopped

Preheat the grill for high heat.

In a medium bowl, combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves. Add shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.

Rinse and drain the quinoa; meanwhile heat a teaspoon of oil in a saucepan over medium high heat.
Sauté the onion for about 3 minutes. Add remaining 2 cloves of garlic and the quinoa, cook a minute, stirring constantly. Add water and bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, about 13 minutes. Let cool.

Whisk remaining 2 tablespoons of lime juice, remaining 2 tablespoons of olive oil, remaining 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and honey in a large bowl. Stir in quinoa mixture, tomatoes, chickpeas, avocado, and cheese.

Drain shrimp and discard marinade; season with salt and thread shrimp on skewers in groups of three. Grill a few minutes on each side until opaque and cooked through.

To serve, divide quinoa evenly between 4 plates. Top each plate 2 skewers. Garnish with cilantro.

Serves 4.