Grilled Shrimp with Quinoa Salad
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1
shallot, finely chopped
1 tbsp.
fresh snipped Italian parsley
2 tsp.
finely minced garlic
1 tsp.
Dijon mustard
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
1 ½ lbs.
16-20 ct. shrimp, peeled and deveined, tails on
12
(10") wooden skewers, soaked in water for 60 min.
- Quinoa Salad with Roasted Red Pepper Vinaigrette, for serving
Directions
- In a small mixing bowl, whisk together first 7 ingredients (through pepper); set aside.
- Divide shrimp among skewers, using 2 skewers for each serving to keep shrimp from rotating when grilled.
- Place skewers in gallon-sized zipper-closure food storage bag; pour marinade into bag and seal. Marinate shrimp for 1 hr. at room temperature or up to 24 hrs. in the refrigerator.
- Preheat grill to medium-high heat; clean grill grates.
- Arrange shrimp skewers on preheated grill over direct heat; cover and grill just until shrimp are opaque in the center (2-2 ½ min. per side).
- Serve with quinoa salad.
