Wednesday, February 26th 2014, 11:51 am
Ingredients:
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
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.
February 26th, 2014
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