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Recipe Review | Spicy Grilled Shrimp with Quinoa Salad

Monday, June 23, 2014

Highly recommended by a home cook I admire greatly, I jumped on this recipe as a dinner idea about a month ago. We loved it! So much so, that I made it again this week. While it is something you need to plan a bit in advance for, the prep is worth the payoff. In fact, the second time I made it, I prepared all the components in the afternoon and put it together as a chilled salad for dinner that evening. (If you plan to do this, wait until just before serving to dice and add your avocado.)
Spicy Grilled Shrimp with Quinoa Salad
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What you need:
1/4 cup fresh lime juice, divided
10 teaspoons olive oil, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (I used Sriracha)
1/8 teaspoon Spanish smoked paprika
4 garlic cloves, chopped and divided
24 large shrimp, peeled and deveined (about 1 pound)
     (The shrimp I found were smaller. One pound ended up being about 35 shrimp)
2/3 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 canned organic chickpeas, rinsed and drained
1/2 cup diced peeled avocado
1 ounce feta cheese, crumbled (I always add more cheese!)
Cooking spray
8-10 (6-inch) wooden skewers 
1/4 cup chopped fresh cilantro
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What to do:

  1. Preheat grill to high heat.
  2. Combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes. 
  3. Rinse and drain quinoa. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed (mine takes about 17-20 minutes). Cool. 
  4. Combine remaining 2 tablespoons lime juice, remaining 2 tablespoon olive oil, remaining 1/2 teaspoon cumin, 1/4 teaspoon salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese; toss gently. 
  5. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining 1/4 teaspoon salt. Thread 3 (or more) shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done. 
  6. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with cilantro. 
Both times, I served this dish with a big green salad on the side. 
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