For the marinade

1. Combine all ingredients in a mason jar or bowl by shaking or whisking.

For the shrimp

1. Peel and devein, then set aside.
2. Preheat grill to 400 degrees (medium high heat)
3. With foil, cover a large baking sheet with sides.
4. If using wooden skewers, soak wooden skewers for at least 15 minutes before placing on the shrimp.
5. Place shrimp on wooden skewers and then onto the foiled cover baking sheet.
6. Whisk or shake the marinade and then evenly pour about 1 cup of the marinade over the shrimp skewers.
7. Take a basting brush and make sure all shrimp are cover in the marinade.
8. Add additional salt and pepper to taste.
9. Oil grill grates before place the shrimp skewers on the hot grates.
10. Grill shrimp for about 3-5 minutes on each side, until shrimp is opaque.
11. Serve shrimp skewers over quinoa and a grilled vegetable melody.

For the grilled vegetable medley

1. Add all the sliced and diced vegetables in a large mixing bowl.
2. Then add the remaining amount of lemon and herb marinade.
3. Toss with tongs to evenly coat.
4. Add additional salt and pepper to taste.
5. Now add vegetables to a 12 inch grill skillet and cover and cook on grill until vegetables are nice and tender, about 7 – 10 minutes. Cook vegetables in several batches.

For the quinoa

1. Cook according to the package directions.
2. I cook mine in vegetable broth instead of water for added flavor.