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Here is a great recipe for the shrimp lover. I used Market Pantry Extra Large Raw shrimp, 16-21 per pound. I also doubled the amount of shrimp since we are shrimpaholics in this household. The original recipe called for couscous, but I substituted quinoa since it has become a staple here. Plus, I made a few changes to the original recipe.

Citrus Shrimp with Asparagus
2 cups water
1 cup Quinoa
Juice of 1/2 lemon

2 packages of jumbo raw shrimp, peeled and deveined
Black pepper to taste
Juice of a whole lemon
2 Tbls Olive Oil
2 cloves garlic, minced

Juice of a whole lime
2 Tbls Olive Oil or Avocado Oil or combination
2 Tbls Water
1 tsp honey
3 Tbls Chopped Chives

1 bunch asparagus spears (About 3/4 pound)

Prepare quinoa as directed. Squeeze lemon juice into water before adding Quinoa.

Toss shrimp and next 4 ingredients and let sit to marinate about 5-10 minutes. Preheat saute pan, or grill and cook shrimp turning once, about 3-4 minutes. Remove from heat. Cover and keep warm allowing shrimp to cook through.

Whisk together next 4 ingredients.

Quickly saute Asparagus in saute pan, lightly coated with cooking spray, until it turns bright green, about 3-4 minutes.

Serve in a large serving dish. Layer quinoa on bottom, then shrimp, then asparagus, then drizzle with the honey lime dressing.

Makes about 5 servings.