With the quinoa already made (if you did your prep) , these shrimp kebabs are yummy and quick to make.

INGREDIENTS                                       (click photo to enlarge)

20 fresh shrimp, cleaned with tails on
1 can low fat coconut milk
2 Tbs. fresh chopped ginger
2 Tbs. green curry paste
2 garlic cloves
2 Tbs. brown sugar
1/2 cup non fat Greek yogurt
1 Tbs. chopped parsley
2 limes, sliced into 1/2 inch slices
2 cups of cooked quinoa
6-8 wood skewers

DIRECTIONS
In a blender or food processor, blend coconut milk, ginger, curry, garlic and brown sugar. Pour 3/4 of the liquid into a Glasslock container and the shrimp. Close the top and turn over a few times to coat the shrimp and place in the refrigerator to marinate. Set the extra marinade aside.
Place the skewers in a shallow bowl of water to cover.
Remove the shrimp and toss the marinade. Thread a slice of lime and 3-4 shrimp on each skewer. Set aside.
Begin to make quinoa as directed on package. While quinoa is simmering, in a small pan heat the remaining marinade (not what you had the shrimp in). Simmer for 15 minutes and remove from heat.
Heat up grill and oil the grates. Grill kebabs until shrimp are opaque and limes are soft. About 3 minutes per side.
Add quinoa to a platter. Place kebabs across the quinoa. Take the sauce and add the parsley and yogurt. Stir until blended and pour over skewers or use as a dip.