Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 2 ripe avocados, diced
  • 1 cup corn kernels
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1/4 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • 1 tsp honey
  • 1 tbsp water
  • 3 cups cooked quinoa
  • 2 cups baby spinach

Instructions:

  1. In a medium bowl, toss the shrimp with olive oil, minced garlic, paprika, cumin, salt, pepper, and lime juice. Let it marinate for 10 minutes.
  2. Combine diced avocado, corn, red onion, and cilantro in a bowl. Drizzle with lime juice and olive oil, tossing gently to keep avocado chunky.
  3. In a small ramekin, blend Greek yogurt, lemon juice, grated garlic, and honey. Stir in water one teaspoon at a time until it reaches a pourable consistency.
  4. Heat a grill pan or skillet to medium-high heat.
  5. Place shrimp in the pan in a single layer and cook for 2-3 minutes per side until charred and opaque.
  6. Divide cooked quinoa and baby spinach among four bowls. Top with the avocado corn salsa and grilled shrimp, then drizzle with the creamy garlic sauce.