Greek-Style Shrimp with Quinoa Tabbouleh

Ingredients

• 1 pound Shrimp, Shells Removed, Deveined, Tails On
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 1 whole Lemon, Juiced
• 2 cloves Garlic, Crushed, Divided Use
• ½ teaspoons Salt, Divided
• ½ teaspoons Pepper, Divided
• 1 Tablespoon Sriracha
• 1 pint Grape Tomatoes, Halved
• ¼ cups Kalamata Olives, Halved
• ½ whole Red Pepper, Diced
• ½ cups Flat-leaf Parsley, Chopped
• 3 ounces, weight Light Feta, Crumbled
• 1 box 225 Grams, Quinoa, Cooked According To Package

Preparation Instructions

Place shrimp, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 crushed garlic clove, 1/4 teaspoon salt, 1/4 teaspoon pepper and hot sauce in a large zip-top bag. Seal the bag and let it sit while preparing the add ins for the quinoa, about 5-10 minutes.

In a large bowl, combine tomatoes, olives, bell pepper, parsley, feta and remaining olive oil, lemon juice, garlic, salt, and pepper. Add cooked quinoa and mix well.

Heat a pan (I used cast iron) over medium-high heat. Place shrimp in pan in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more. Place the quinoa on the plate and place the shrimp on top. You can squeeze a little more lemon on top if you like.