(For phase 1 and phase 3)
1 ½ lbs medium to large shrimp. Buying them peeled and deveined will save you a lot of time
1 cup quinoa (optional)
4 cloves of garlic, minced
1 shallot, chopped
Zest and juice of one lime
1/3 cup parsley, chopped
½ teaspoon salt
1 tablespoon extra virgin olive oil
Combine shrimp, garlic, shallot, lime zest and salt in a bowl. Let marinate for 20 minutes or overnight.
Heat oil in a sauté pan over medium heat. Add shrimp and any extra juices from the bowl. Cook for 8-10 minutes until shrimp are pink all the way through.
Finish by tossing the shrimp with parsley and lime juice. Enjoy over a bed of spinach and/or quinoa. If using quinoa, you can use leftover quinoa you have or make a new batch. To make a new batch of quinoa, combine 1 cup of quinoa with 2 cups of water. Bring to a boil and then cover and simmer for 20 minutes.