Jerk Shrimp with Caribbean Quinoa

Jerk Shrimp

Ingredients:

1 cup dry quinoa, rinsed very well under cold water
1-1/4 cups chicken broth
1-1/2lbs peeled & de-veined shrimp
1 recipe Jerk seasoning blend (or 2-1/2 Tablespoons store-bought)
2 Tablespoons extra virgin olive oil
1/2 cup each chopped strawberries, mandarin oranges, green grapes, and canned pineapple tidbits packed in natural juices (drained and juices reserved)
1 green onion, chopped
2 Tablespoons chopped cilantro

For the Caribbean Vinaigrette:
3 Tablespoons lemon juice (about 1 lemon)
3 Tablespoons extra virgin olive oil
3 Tablespoons reserved pineapple juice
salt & pepper

Directions:

3. Rinse quinoa very well under running water, then combine with chicken broth in a pot. Bring to a boil then place a lid on top, turn heat to low, and simmer until broth has been absorbed and quinoa is cooked, about 15 minutes. Spread quinoa out onto a big plate to cool.

2. Meanwhile, pat shrimp dry with paper towels then place in a large bowl. Add olive oil and jerk seasoning blend, then toss to coat. Heat a large skillet over medium-high heat, spray with non-stick spray, then cook shrimp for 1-2 minutes a side, or until cooked all the way through. May need to work in batches. Set shrimp aside.

3. Combine Caribbean Vinaigrette ingredients in a jar or bowl, then shake or whisk to combine. Place chopped fruit, green onions, and cilantro in a large bowl then add cooled quinoa and dressing. Stir well then taste and add more salt & pepper, if necessary. Spoon quinoa onto plates and top with cooked shrimp.

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