After some cool wet days here in Vermont we finally have been enjoying summerlike weather. Time to use the grill and enjoy some summertime meals. The basil and lemon in this Lemon Basil Grilled Shrimp and Quinoa recipe perfectly compliment each other and give this meal a delicious, fresh taste! This recipe was based on a recipe I found on tasteofhome.com.
Lemon Basil Grilled Shrimp and Quinoa
Ingredients:
1 cup uncooked quinoa
1/3 cup lemon juice
¼ cup olive oil
2 Tbsp Dijon mustard
3 garlic cloves, minced
½ tsp salt
¼ tsp pepper
½ cup minced fresh basil
2 lbs shrimp, peeled and deveined
2 tsp lemon peel
Directions:
Cook quinoa according to the package directions.
In a bowl, whisk together the lemon juice, olive oil, mustard, garlic, salt and pepper.
Stir in ¼ cup of the basil. Stir ¼ cup of the dressing into the cooking quinoa and reserve the remaining dressing.
Grill the shrimp on skewers. Cook over medium high heat for about 2-3 minutes per side or until the shrimp turn pink.
Remove shrimp from the skewers and toss with the reserved dressing.
Serve with the quinoa and sprinkle with the lemon peel and remaining basil.
Leftovers are wonderful for lunch. Just saying.
Nancy on the Home Front 