Tequila Lime Shrimp and Quinoa Black Bean & Grilled Corn Salad

Ok, so I got sidetracked with the two recipes I promised you all last week! I’ve been lollygagging ever since graduation (post tomorrow on that!). Oops? Don’t hate…I’m getting used to life as an unemployed, recent grad. Here you go:

Tequila Lime Shrimp
3 garlic cloves
1 jalapeño
1/4 cup tequila
1/2 red bell pepper, chopped
1/2 cup lime juice (and zest)
1/4 cup cilantro, chopped
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
2 pounds of shrimp, shelled and deveined

Directions: Similar to the chicken from my last post, I marinaded these babies overnight to ensure a powerful punch of flavor and boy, did they deliver! Every last shrimp was snarfed down in a matter of minutes. So let’s get started. After removing the shells and veins, place the shrimp in a large resealable plastic bag with all the ingredients EXCEPT for the lime juice—the acidity will actually start cooking them so wait to add that until right before you throw it on the grill! Refrigerate for a few hours or overnight. After the shrimp have soaked up all the glorious juices, spear them onto skewers (next time I’ll be adding veggies and maybe some pineapple to the kabobs?) and place them on the grill until pink. Easy enough, right? Yum.

Quinoa Black Bean & Grilled Corn Salad
1 cup dry quinoa
3 ears of corn, grilled
2 cans black beans
1/2 cup cilantro
2 beef steak tomatoes
2 scallions1 avocado
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon cayenne pepper
2 garlic cloves, minced
1 tablespoon jalapeño, minced
Salt, pepper and lime juice to taste 

Directions: This recipe is super easy to make in advance (just add the avocado right before serving), not to mention you can basically alter it anyway you see fit for fab results. Start by cooking the quinoa and grilling your corn. Allow for the corn to cool before cutting the kernels off the husks! Roughly chop the tomatoes, fresh cilantro and scallions. Combine the cooled quinoa and corn with everything else (rinse and drain the beans, chop the veggies, mince the and jalapeño, etc.). Serve cold. Don’t forget to add in the avocado! The lime should keep it from browning after serving.

Can’t wait to recreate these!

Sprinkled with Love,
Lauren

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3 Responses to “Tequila Lime Shrimp and Quinoa Black Bean & Grilled Corn Salad”

  1. The quinoa salad was SO good, thanks for the recipe! I made a few tweaks and then reblogged about it…thank you again!

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