NUTRITION

SERVINGS

INGREDIENTS

8 oz large shrimp

1 medium red bell pepper

1 medium zucchini

0.5 medium red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

PREPARATION

• 1

  If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, garlic powder, smoked paprika, sea salt, and black pepper to create the marinade.

• 3

  Prep the vegetables by cutting the red bell pepper, zucchini, and red onion into 1-inch thick chunks suitable for skewering.

• 4

  Place the peeled and deveined shrimp and the chopped vegetables into a large bowl and pour the marinade over them, tossing well to ensure everything is evenly coated.

• 5

  Thread the shrimp and vegetables onto the skewers, alternating between the shrimp and the different colored vegetables for a beautiful presentation.

• 6

  Preheat your grill or a cast-iron grill pan over medium-high heat.

• 7

  Place the skewers on the hot grill and cook for 3 to 4 minutes per side, or until the shrimp are pink and opaque and the vegetables have developed nice charred edges.

• 8

  Warm the pre-cooked quinoa in a small pan or microwave.

• 9

  Serve the hot skewers immediately over the bed of fluffy quinoa.