1 cup quinoa
1 lb. Large Louisiana peeled and cleaned shrimp
2 tablespoons first cold pressed olive oil
1 tablespoon chef Nino’s Adrenaline Seasoning
¼ cup low sodium chicken broth
1/3 cup small diced bell pepper
1/3 cup small diced celery
1/3 cup small diced white onion
6 garlic cloves extremely small cut
1 ripe avocado cut in ½ then very thin slices
1 cup sliced cherry or grape tomatoes
1 tablespoon chopped parsley or cilantro
Sea Salt and Cracked black pepper
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
In a small sucepan and 1 tablespoon olive oil over medium heat sauteee garlic, bell pepper, celery and onion for a few minutes until just starting to brown. Add chicken broth and bring to a boil, then turn off heat.
Add salt and pepper to taste.
In a medium skillet with 1 tablespoon olive oil sautee shrimp with Adrenaline seasoning for about 5 minutes or degree of doneness.
Combine cooked quinoa and vegetable mixture until mixed completely.
Plate quinoa and top with cooked shrimp. Place avocado, tomatoes and cilantro or parsley on and around this masterpiece.