Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad

Take backyard grilling to the next level with new ingredients and flavors. Paprika and orange, a classic Spanish combination, brightens grilled shrimp. Quinoa, an ancient seed from South America, is rich in protein and has a nutty crunch.

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 20 minutes

1 cup white (pearl) quinoa

2 cups water

1 1/2 pounds large shrimp, peeled and deveined

2 tablespoons olive oil, divided

1 tablespoon McCormick® Paprika

1 1/2 teaspoons Sea Salt from McCormick® Sea Salt Grinder

1/4 teaspoon McCormick® Red Pepper, Ground

3 tablespoons orange juice

1 tablespoon honey

1/4 teaspoon McCormick® Black Pepper, Coarse Ground

2 seedless oranges, peeled and sectioned (1 cup)

2 tablespoons chopped fresh cilantro

1/4 cup toasted sliced almonds

1. Rinse quinoa; drain well. Bring quinoa and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Set aside. Thread shrimp onto skewers. Brush lightly with 1 tablespoon of the oil. Mix paprika, 1/2 teaspoon of the sea salt and red pepper. Coat shrimp evenly with seasoning mixture.

2. Grill shrimp skewers over medium heat 2 to 4 minutes per side or just until shrimp turn pink.

3. Mix orange juice, remaining 1 tablespoon oil, honey, remaining 1 teaspoon sea salt and black pepper in large bowl until well blended. Add quinoa, oranges and cilantro; toss to mix well. Sprinkle with almonds. Serve with grilled shrimp.

per serving

Calories: 293

Fat: 9 g

Carbohydrates: 29 g

Cholesterol: 168 mg

Sodium: 599 mg

Fiber: 4 g

Protein: 24 g

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