Honey Lime Shrimp with Quinoa and Cucumber Tomato SaladChili-Lime-Grilled-Shrimp-with-Quinoa-Pilaf

Serves 4

1 lime, juiced
3 Tablespoons honey
3 Tablespoons grapeseed oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound shrimp, peeled, tails removed, rinsed and patted dry
2 cups cooked quinoa
1 Tablespoon olive oil
1/4 teaspoon pepper
1 dash cayenne pepper
dash salt
1 cucumber, peeled and chopped
12 grape tomatoes, cut in half

For shrimp:

Combine lime juice, honey, grapeseed oil, salt and pepper in a sealed glass container. Shake well until thoroughly combined. It should look cloudy and smooth.

Toss shrimp with marinade in a medium bowl.

Heat medium pan over high heat. Pour in shrimp with marinade. Stir shrimp around in pan to prevent burning. Lower heat and cook for 3-4 minutes, until shrimp are opaque.

Transfer shrimp to serving bowl and cover to retain heat.

Add quinoa to marinade in pan and stir to combine. Quinoa will soak up flavor of liquid. Heat until just warm.

For salad:

Combine olive oil with black pepper, cayenne pepper, and salt. Toss with cucumber and tomatoes.

Chill until ready to serve.

Per Serving: 446 Calories; 16g Fat (2g sat); 29g Protein; 43g Carbohydrate; 4g Dietary Fiber; 173mg Cholesterol; 312mg Sodium.