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Spicy Grilled Shrimp with Quinoa Salad Recipe

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This recipe for Spicy Grilled Shrimp with Quinoa Salad, by , is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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1/4 cup fresh lime juice (divided)
10 tsp olive oil (divided)
2 tsp chili powder
1 tsp ground cumin (divided)
1/4 tsp black pepper
1 tsp hot pepper sauce
1/4 tsp Spanish smoked paprika
4 cloves garlic, minced (divided)
24 large shrimp, peeled and deveined
3/4 cup uncooked quinoa
1/2 cup chopped onion
1 cup water
1/2 tsp salt (divided)
1/2 tsp honey
1 cup cherry tomatoes, halved
1/2 cup canned chickpeas, rinsed and drained
1/2 cup avocado, peeled and diced
1 ounce feta cheese
1/4 cup chopped fresh cilantro
cucumber, radish, sweet peppers, kalamata olives

Combine 2 Tbsp lime juice, 1 Tbsp olive oil, chili powder, 1/2 tsp cumin, black pepper, hot sauce, paprika, and 2 cloves minced garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator for at least 30 minutes. While shrimp are marinating:
Rinse and drain Quinoa. Heat 1 tsp oil in a large saucepan over medium heat. Add onion; saute 3 minutes. Add remaining garlic 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. Cool. Combine remaining lime juice, remaining olive oil, remaining cumin, 1/4 tsp salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes chickpeas, avocado, and cheese; toss gently.
Remove shrimp from bowl; discard marinade. Sprinkle with remaining 1/4 tsp salt. Thread shrimp onto skewers. Grill 2 minutes on each side or until done.
Serve quinoa topped with shrimp; garnish with cilantro.




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