Grilled shrimp with pesto quinoa, steamed lemony asparagus

Having a baby leaves me little time to blog... (my sister is kicking my ass here at Hey Hungry)... however, now that I have just left my 9-5 to stay home with the babe, I should no longer be a deadbeat in the kitchen.  One of my objectives as Chief Home Officer (don't you hate the term Stay At Home Mom?)  is to get us on track eating healthy.  This meal fits the bill, and since it is DELICIOUS and can be made in about 15 minutes, we'll be having this one at least once a week!

INGREDIENTS

Peeled, deveined shrimp

Olive oil

Coarse sea salt

pepper

Chef Paul Seafood Magic (or other, but this one is amazing)

Asparagus

Lemon

Quinoa

Pesto

Cook quinoa to package instructions; add zest of one lemon while cooking.  When finished, add a couple tablespoons of pesto.  

Season raw shrimp in salt, pepper, and seasoning.  Cook on a grill pan with a little olive oil (medium high heat) for a few minutes on each side.  Shrimp cooks very quickly, so be careful not to over cook.  I watch it just until the gray turns pink and the seasoning begins to char and caramelize.  

Cut hard woody end off of the asparagus and steam with a few lemon slices.  These took about 7 minutes, but could have been taken out sooner!  

I squeezed a lemon on everything when plated and added a little more lemon zest on the asparagus.  

It was so quick I was able to cook it while Lucy was playing!  She barely noticed I was gone.  A big hit last week and SO EASY - I think I'm making this one again tomorrow!