Easy Grilled Shrimp and Veggie Bowl

Ingredients

• 1 cup large wild shrimp peeled and deveined
• 1 ½ cup Pacific Foods® Chicken Bone Broth Unsalted
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp oregano
• ½ tsp smoked paprika
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 zucchini sliced lengthwise
• 1 pound tomatoes sliced in half
• 1 red onion quartered
• 1 red bell pepper chopped
• 1 orange bell pepper chopped
• ½ tsp sea salt
• 1 cup quinoa cooked
• 2 cup arugula
• 1 avocado sliced

Instructions

1. Create shrimp marinade. In a large bowl, whisk together Pacific Foods® Chicken Bone Broth, black pepper, cumin, oregano, smoked paprika, olive oil, and lemon juice. Add shrimp to bowl, cover, and refrigerate for 20 minutes to marinate.

2. Preheat grill to medium heat and place a vegetable grill basket over direct heat. Spray grill basket with non-stick cooking spray.

3. Add sliced zucchini, tomatoes, red onion, and bell peppers to hot grill basket. Sprinkle with sea salt and pepper.

4. Grill vegetables for 10-15 minutes, stirring every 4-5 minutes.

5. While vegetables cook, grill shrimp.

6. Place marinated shrimp on medium-high heat grill sprayed with cooking spray. Grill for 2-3 minutes per side, or until cooked throughout.

7. Create bowls: divide cooked quinoa, arugula, grilled vegetables, and grilled shrimp between two bowls. Add avocado and drizzle with your choice of dressing. Enjoy!