Buttery Shrimp Skewers
Spinach Quinoa
Ingredients
- 2 lb peeled and deveined, large raw shrimp
- 1 lemon
- 3 Tbsp butter
- 1 clove garlic, minced
Instructions
- Preheat grill or grill pan to medium-high heat. Thread shrimp onto wooden or metal skewers; sprinkle lightly with salt and pepper. Grill 2 to 3 minutes per side or until shrimp turn pink.
- Grate zest from lemon. Melt butter in microwave at LOW 40 to 50 seconds; stir in lemon zest and garlic. Brush flavored butter on shrimp.
Side Dish Ingredients
- 1½ cups quinoa
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 (10-oz) pkg frozen chopped spinach, thawed
Side Dish Instructions
- Cook quinoa according to package directions.
- Meanwhile, sauté garlic in hot oil in a large nonstick skillet over medium heat 1 minute or until fragrant. Add spinach; cook 3 to 5 minutes or until thoroughly heated.
- Toss quinoa with spinach mixture. Season with salt and pepper to taste.
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