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Grilled Asparagus And Shrimp Quinoa

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Lemon vinaigrette, divided

1 tsp. grated lemon peel (optional)

3 tbsp. fresh or bottled lemon juice

2 tbsp. olive oil

1 tsp. Dijon mustard

½ tsp. dried thyme leaves

½ tsp. ground black pepper

2 cups fresh asparagus, large spears, cut into 1-inch pieces

½ yellow or red bell pepper, cut into ½-inch pieces

1 clove garlic, minced

1 14 oz. can quartered artichoke hearts, drained

12 oz. fresh or frozen jumbo or large raw shrimp, peeled and deveined

1½ cups dry quinoa, cooked according to directions



Place vinaigrette ingredients in a small bowl and whisk; set aside. Cut vegetables as directed. Heat grill and grilling tray. Place vegetables and shrimp in a large bowl; add about ½ of the vinaigrette (about 3 tbsp) and toss. Spread shrimp-vegetable mixture over hot grilling tray. Grill, turning shrimp and vegetables, until done (about 5-6 minutes); remove from grill. Serve grill mixture over cooked quinoa and drizzle with vinaigrette. Serves four.

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