NUTRITION

SERVINGS

INGREDIENTS

8 oz Jumbo shrimp

1 tbsp Extra virgin olive oil

1 tbsp Fresh lime juice

1 tsp Chili powder

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Honey

0.5 cup Red bell pepper

0.5 cup Red onion

0.5 cup Cooked quinoa

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, lime juice, chili powder, garlic powder, sea salt, black pepper, and honey until well combined.

• 3

  Place the peeled and deveined shrimp into a large bowl along with the cubed red bell peppers and red onions.

• 4

  Pour the chili-lime marinade over the shrimp and vegetables, tossing gently to ensure every piece is thoroughly coated.

• 5

  Thread the shrimp and vegetables onto the skewers, alternating between shrimp, pepper, and onion for a beautiful presentation and even cooking.

• 6

  Preheat your grill or grill pan to medium-high heat and lightly grease the grates.

• 7

  Grill the skewers for 2 to 3 minutes per side, or until the shrimp are pink and opaque and the vegetables have developed a slight char.

• 8

  Place the cooked quinoa in a serving bowl and top with the hot grilled skewers.

• 9

  Garnish with freshly chopped cilantro and an extra squeeze of lime if desired before serving.