Chili Lime Grilled Shrimp With Quinoa Pilaf (Gluten Free)

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.