I vowed to have a week of clean/good eating after Nashville and last week, but it was foiled yesterday because it seemed like everyone got some memo to bring in something to share. It was crazy. One coworker brought in cookies, another brought in breakfast pastries, another brought in cake, and another brought in cookies as well! Maybe everyone has the same idea as me – get everyone around you fat so you can look skinny ;) haha!
Are you and your hairdresser friends or are you guys more like see you once a month at the salon and that’s it? Surprisingly, my hairdresser and I hang out regularly & she’s become a really good friend, which some people find weird, but I really love the friendship we have. Anyway, so earlier last month when we were hanging out, she mentioned how she hired a new hair washer at the salon and that it was a guy. I didn’t really think anything of it until last week when I went to get my hair done. He washed my hair and it was the most amazing hair washing I’ve ever had. He also gave the best head massage and neck massage. I actually felt bad for thinking “wow this is amazing.” Haha, I totally felt like I was somehow cheating on Jason and that this guy was violating me. Am I weird? Maybe just slightly, but really, it was one of those, “should I be thinking this? Should I relax or should I tense up and not let him massage me?” I bet this guy gets some really good gratuity!!
So, July 4th is tomorrow and do you know what I’m thinking? This dish right here would be the ultimate dish for you to have at your 4th of July celebration! It’s got a lot of protein and it’s fresh with plenty of delicious summery flavors. Plus, if you’re already grilling, throwing some extra shrimp on the grill won’t hurt ya! You can eat this salad cold with the hot grilled shrimp or you can eat both of them warm or at room temperature. Very easy dish and it’s sure to please! Have a wonderful 4th of July everyone! Stay safe and enjoy :)
Spicy Grilled Shrimp with Quinoa Salad
- ⅛ cup fresh lime juice, divided
- 5 teaspoon olive oil, divided
- 1 teaspoon chili powder
- ½ teaspoon ground cumin, divided
- ⅛ teaspoon black pepper
- ¼ teaspoon hot pepper sauce
- ⅛ teaspoon smoked paprika
- 2 cloves garlic, chopped and divided
- 12 large shrimp, peeled and deveined
- ½ cup uncooked quinoa
- ¼ cup chopped onion
- ¾ cup water
- 1 teaspoon kosher salt, divided
- ¼ teaspoon honey
- ½ cup cherry tomatoes, halved
- ½ cup canned chickpeas, rinsed and drained
- 1 avocado, diced
- ½ cup crumbled feta cheese
- Preheat grill to high heat.
- Combine 1 tbsp of lime juice, 1/2 tbsp olive oil, chili powder, 1/4 tsp cumin, black pepper, hot sauce, paprika, and 1 garlic cloves in a medium bowl. Add shrimp, toss well. Marinate in refrigerator for 30 minutes.
- Rinse and drain quinoa. Heat 1 tsp. of oil in a large saucepan over medium-high heat. Add onion to pan and saute for 3 minutes. Add remaining garlic clove and quinoa. Cook for 2 minutes, stirring constantly, to toast the quinoa. Add 3/4 cup water, bring to a boil. Cover, reduce heat, and simmer for 13 minutes, or until liquid is absorbed. Cool.
- Combine remaining lime juice, olive oil, 1/4 tsp cumin, 1/2 tsp. salt, and honey in a large bowl. Stir with whisk. Add quinoa, tomatoes, chickpeas, avocado, and cheese to the large bowl and toss gently.
- Remove shrimp from the fridge and discard the marinade. Sprinkle with 1/2 tsp of salt then thread shrimp on metal skewers (or if you're using wooden skewers, be sure to soak skewers in water prior to putting them on the grill) and place skewers on grill rack. Grill 2 minutes on each side or until done.
- Divide quinoa mixture evenly among 4 plates. Top each serving with shrimp.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.