Here's a killer recipe for you health nuts out there! This warm, sweet and tangy salad is so clean and nutritionally balanced – Veggies, greens, and tons of protein– but it's so delicious you would never know.
Prepare the shrimp by rinsing and patting dry, then skewer. I use three metal skewers so the shrimp aren’t crowded.
Coat the shrimp with one tablespoon of Extra Virgin Olive Oil. Place the shrimp on the grill and baste generously on the top side with the Apricot Glaze using your basting brush.
Cook for approximately 3 minutes and then flip, basting the other side. Remember that shrimp are cooked when they turn pink, so don’t overcook them! They will need no more than four minutes more cooking time.
Baste one more time, then remove from the grill, and slide the shrimp off of the skewers with a fork.
Add the quinoa to the salad bowl and toss to combine, then add the shrimp on the top layer of the salad. Sprinkle the parsley on top.