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 two 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. Using direct heat cooking method, arrange shrimp skewers on grill preheated to medium-high. Grill, covered, just until shrimp are opaque in the center (2-2 ½ min. per side). Serve with quinoa salad.
