1 cupBRIANNAS Italian Vinaigrette Dressing, divided
1pintcherry tomatoes, halved
1small cucumber, seeded, halved & sliced
¼red onion, sliced
salt and pepper to taste
Skewer the shrimp on 4 sticks. In a shallow pan or sealable bag cover the shrimp in ¾ cup of BRIANNAS Italian Vinaigrette Dressing. Allow the shrimp to marinate for an hour or more.
Toss the tomatoes, cucumber, red onion, parsley and the last ¼ of the BRIANNAS Italian Vinaigrette Dressing in a bowl. Salt and pepper to taste. Put in the fridge to also marinade.
When you are ready to eat, remove the shrimp from the marinade and sprinkle the shrimp with salt and pepper. Grill the shrimp over medium-high heat for 2-3 minutes a side. When they turn pink and curl they are done. Do not overcook.
While the shrimp are cooking use of the lemons to season the quinoa. Salt and pepper it to taste. Use the other lemon for slices for the bowl.
Divide the ingredients in four and assemble your bowl as shown in the photos. For extra flavor add another drizzle of BRIANNAS Italian Vinaigrette Dressing. Enjoy!