Step 1: Combine all of the shrimp ingredients except for the shrimp and lime wedges in a plastic bag or casserole dish.
Step 2: Add the shrimp, shake, and marinate in the refrigerator for about 15-20 minutes.
Step 3: While the shrimp is marinating, preheat your grill to medium high heat and start on the quinoa.
Step 4: Heat a medium saucepan over medium heat, and add the olive oil, followed by the onions.
Step 5: Cook for a 2 minutes, then add the garlic.
Step 6: Cook for another minute, and add the bell pepper.
Step 7: Cook for 2 more minutes and add the quinoa, water, and corn. Season with salt, and bring to a boil.
Step 8: Reduce heat to medium low, cover, and cook for about 20 minutes until liquid is absorbed and quinoa is tender.
Step 9: After you get the quinoa started, thread the shrimp and lime wedges onto metal or soaked bamboo skewers, alternating shrimp and lime wedges.
Step 10: Grill for about 2 minutes per side, until shrimp is pink and tender, being careful not to overcook.
Step 11: Serve the shrimp skewers alongside the quinoa pilaf and top with fresh chopped cilantro and extra lime wedges.
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