Grilled Shrimp with Quinoa Salad

Grilled Shrimp with Quinoa Salad

Serves 6

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.
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Directions
  1. In a small mixing bowl, whisk together first 7 ingredients (through pepper); set aside.
  2. Divide shrimp among skewers, using 2 skewers for each serving to keep shrimp from rotating when grilled.
  3. 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.
  4. Preheat grill to medium-high heat; clean grill grates.
  5. 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).
  6. Serve with quinoa salad.