Cooking for 4 people
Ingredients
-
Kingsford® Signature Flavors Basil Sage Thyme Flavor Boosters
- 1
red pepper
-
green zucchini
-
red onion
- 8 oz.
cremini or baby bella mushrooms
-
spray oil
-
kosher salt
- 2 lb.
peeled large shrimp
- 6 cup
cooked quinoa
- 0 cup
olive oil
- 1 cup
rice wine vinegar
- 1 tbsp.
soy sauce
- 2 tbsp.
lime juice
- 1 tbsp.
grated ginger
1Food Prep
First, prepare the vegetables.
Cut the pepper into 8 large pieces, discarding the seeds. Slice the zucchini and squash diagonally into half inch pieces. Peel the onion and slice it into wedges. Then, slide the mushrooms and onion pieces onto skewers for easy handling during grilling. Spray all the veggies with some oil and season with kosher salt.
Next, thread the shrimp onto skewers for easy handling during grilling. Then, spray the shrimp lightly with oil and season them with kosher salt on both sides.
Finally, in a small mixing bowl, combine the dressing ingredients, whisk to emulsify, and set aside.
2Grill Prep
Fuel: We recommend using Kingsford® Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 300°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Start by cooking the vegetables, 4–6 minutes per side until softened and charred, then remove them from the heat.
Place the shrimp skewers directly over the coals, and cook for 2 minutes on each side, until the shrimp reach an internal temperature of 145°F on a digital meat thermometer. Then remove them from the grill.
Assemble the grain bowls by dividing the cooked quinoa between four bowls.
Top the quinoa with the grilled vegetables, then push the shrimp off the skewers and add to the bowls.
Pour some of the dressing over each bowl. Serve and enjoy.
Credit: Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
