NUTRITION

SERVINGS

INGREDIENTS

8 oz Jumbo shrimp

1 tbsp Extra virgin olive oil

1 tsp Chili powder

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

1 medium Red bell pepper

0.5 medium Red onion

0.5 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 small mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, chili powder, smoked paprika, sea salt, and black pepper.

• 3

  Prepare the vegetables by cutting the red bell pepper and red onion into 1-inch chunks suitable for skewering.

• 4

  Thread the jumbo shrimp, bell pepper chunks, and red onion onto the skewers, alternating ingredients until the skewers are full.

• 5

  Brush the prepared chili-lime marinade generously over all sides of the shrimp and vegetable skewers.

• 6

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

• 7

  Grill the skewers for 2 to 3 minutes per side until the shrimp are pink and opaque with a light smoky char.

• 8

  Serve the warm skewers over a bed of cooked quinoa and garnish with freshly chopped cilantro.