1 Chopped Shallot

2 Cups Cilantro Leaves

1 Garlic Clove

1/ Tsp Red Pepper Flakes

½ Cup Olive Oil

2 Tbsp Red Wine Vinegar

1 Tsp Salt

1 Pound Medium Sized Philly Shrimp, peeled & deveined

1 Tbsp of Olive Oil

1 Tsp Cayenne Pepper

1 Tsp Garlic Powder

½ Tsp of Chipotle Powder

Add Salt & Pepper to taste

1. Black Beans

2. Romaine Lettuce

3. Raw Corn, sliced off the cob

4. Sliced Avocados

5. Shrimp

6. Pico De Gallo

1. In the bowl of a food processor, add the ingredients for the sauce. Blend for 60-90 seconds until very smooth.

2. Add ½ of the sauce to the 1 cup of cooked quinoa. Stir well. Add salt & pepper to taste.

3. To make the shrimp seasoning, add the ingredients for the shrimp. Mix well and add salt & pepper to taste.

4. To cook the shrimp, grill for 3 minutes and flip the sides halfway through.

5. To make the salad, add the quinoa to the bowl. Add the rest of the blend. Stir well. Flatted down the quinoa. Add black beans, romaine lettuce, raw corn, sliced avocados, shrimp and pico de gallo.

6. Serve and Enjoy!