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Shrimp & Asparagus Kebabs over Quinoa with Side Salad

Enjoy a relaxing grilled-at-home meal. Double or triple the recipe for a cook-out with family or friends.


  • 5 small black olives
  • 1 tbsp light salad dressing
  • 1 6-inch raw carrot
  • 12 medium tomato
  • 2 cups lettuce
  • 2 14 oz dry quinoa
  • 8 oz shrimp
  • 1 12 tsp Olive Oil
  • 1 tsp Lemon Juice
  • Salt and black pepper to taste
  • 14 cup salsa
  • 4 kebab skewers
  • 4 green onions/scallions + 1 for salad
  • 5 whole asparagus spears


  1. Preheat the grill.
  2. Peel and clean raw shrimp.
  3. Slice asparagus and scallion spears into 2-inch pieces.
  4. Arrange the shrimp, asparagus, and scallions on 8 skewers. Brush with oil and drizzle with lemon juice. Sprinkle with salt and pepper.
  5. Grill kebabs until the shrimp are cooked (bright pink) and the asparagus are just tender.
  6. Cook Quinoa according to package directions.
  7. Make side salad of sliced tomato, green onion, black olives, and carrots tossed with lettuce and dressing.
  8. Serve skewers and salsa over quinoa with side salad.
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