Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 cup Plain Greek Yogurt
  • 2 cloves Garlic, microplaned
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Parsley, finely chopped
  • 2 cups Cooked Quinoa
  • 1 bunch Asparagus, woody ends trimmed
  • 1 small Avocado, sliced

Instructions:

  1. Lay the 1 lb of shrimp on a plate and pat them firmly with paper towels.
  2. Toss the shrimp with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp sea salt. Wait 5 minutes for the salt to penetrate.
  3. In a small bowl, combine 1/4 cup Greek yogurt, 2 microplaned garlic cloves, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp parsley.
  4. Toss the asparagus in a tiny bit of oil and salt until evenly coated.
  5. Set your grill pan or skillet over medium high heat for 3 full minutes. Wait until a drop of water dances and evaporates instantly.
  6. Place the stalks in the pan first, cooking for about 4 minutes until tender crisp with dark sear marks. Remove and set aside.
  7. Add the shrimp in a single layer. Cook for 2 minutes without moving them.
  8. Turn the shrimp over. Cook for another 1 to 2 minutes until they form a C shape and are opaque throughout.
  9. Divide the 2 cups of cooked quinoa between two bowls and top with the grilled asparagus and sliced avocado.
  10. Place the shrimp on top and spoon the creamy garlic sauce over everything until the sauce begins to melt slightly into the warm quinoa.