NUTRITION

SERVINGS

INGREDIENTS

8 oz Jumbo shrimp

1 cup Pineapple chunks

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tsp Lime zest

0.25 cup Cooked quinoa

1 tbsp Fresh cilantro

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during the grilling process.

• 2

  In a medium bowl, whisk together the extra virgin olive oil, chili powder, ground cumin, sea salt, black pepper, lime juice, and lime zest.

• 3

  Add the jumbo shrimp to the marinade and toss to coat thoroughly, then let them marinate for 10 minutes to absorb the flavors.

• 4

  Thread the marinated shrimp, pineapple chunks, and red bell pepper pieces onto the skewers, alternating the ingredients for variety.

• 5

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease the grates to prevent sticking.

• 6

  Grill the skewers for 2 to 3 minutes per side until the shrimp are opaque and the pineapple shows beautiful charred edges.

• 7

  Serve the skewers over a bed of warm cooked quinoa and garnish with a sprinkle of fresh cilantro for a bright finish.