1 1/2poundsshrimpmedium, peeled and deveined, tails removed
2limescut into wedges
1red onionsmall, diced
1/2red bell pepperdiced
2cupswateror vegetable stock
cilantrofresh, chopped, for garnish
lime wedgesfor garnish
Combine all of the shrimp ingredients except for the shrimp and lime wedges in a plastic bag or casserole dish. Add the shrimp and marinate in the refrigerator for about 15-20 minutes.
While the shrimp is marinating, preheat your grill to medium-high heat and start on the quinoa. Heat a medium saucepan over medium heat and add the olive oil, followed by the onions. Cook for 2 minutes and add the garlic. Cook for another minute, and add the bell pepper. Cook for 2 more minutes and add the quinoa, water, and corn. Season with salt and bring to a boil. Reduce heat to medium-low, cover and cook for about 20 minutes until liquid is absorbed and quinoa is tender.
After you get the quinoa started, thread the shrimp and lime wedges onto metal or soaked bamboo skewers, alternating shrimp and lime wedges.
Grill for about 2 minutes per side, until shrimp is pink and tender, being careful not to overcook.
Serve the shrimp skewers alongside the quinoa pilaf and top with fresh chopped cilantro and extra lime wedges.