Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad

This delicious recipe for Paprika Spiced Shrimp with Citrus Cilantro Quinoa Salad pairs perfectly with Joy Cellars Riesling.

DIRECTIONS:

1. Rinse quinoa; drain well. Bring quinoa and water to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 13 minutes or until liquid is absorbed. Set aside. Thread shrimp onto skewers. Brush lightly with 1 tablespoon of the oil. Mix paprika, 1/2 teaspoon of the sea salt and red pepper. Coat shrimp evenly with seasoning mixture.

2. Grill shrimp skewers over medium heat 2 to 4 minutes per side or just until shrimp turn pink.

3. Mix orange juice, remaining 1 tablespoon oil, honey, remaining 1 teaspoon sea salt and black pepper in large bowl until well blended. Add quinoa, oranges and cilantro; toss to mix well. Sprinkle with almonds. Serve with grilled shrimp.

 

*Recipe and Photo Courtesy of McCormick & Company, Inc.