Grilled Shrimp (or Grilled Portobello Mushrooms) with Quinoa and Steamed Asparagus

Ingredients for Grilled Shrimp:

• 1 pound large shrimp, peeled and deveined (substitute with grilled portobello mushrooms for vegan)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Zest and juice of 1 lemon

• Salt and pepper to taste

• Wooden skewers, soaked in water (if grilling shrimp)

Ingredients for Quinoa:

• 1 cup quinoa

• 2 cups water or vegetable broth

• Salt to taste

Ingredients for Steamed Asparagus:

• 1 bunch of asparagus, trimmed

• Olive oil

• Salt and pepper to taste

• Lemon wedges for garnish (optional)

Instructions:

For Grilled Shrimp (or Portobello Mushrooms):

1. In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper.

2. Thread the shrimp onto skewers (if using). Brush the shrimp (or portobello mushrooms) with the marinade.

3. Preheat the grill to medium-high heat. Grill the shrimp for about 2-3 minutes per side or until they turn pink and opaque. For portobello mushrooms, grill for 4-5 minutes per side.

For Quinoa:

1. Rinse the quinoa under cold water until the water runs clear.

2. In a saucepan, combine quinoa and water (or vegetable broth) with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

For Steamed Asparagus:

1. Steam the trimmed asparagus spears until they are tender-crisp, about 3-5 minutes.

2. Drizzle with olive oil, season with salt and pepper, and garnish with lemon wedges if desired.

Serve the grilled shrimp or portobello mushrooms alongside quinoa and steamed asparagus. Enjoy your Day 4 dinner!