PESTO CITRUS PROSCIUTTO GRILLED SHRIMP

Steps:

• Heat grill to medium high heat. Peel onion and cut in quarters. Remove seeds from pepper and cut in quarters. Place in bowl with zucchini. Drizzle with 2 tablespoons olive oil and sprinkle with 1⁄8 teaspoon each salt and pepper.
• Place in grill basket. Cook until softened, about 4-5 minutes, or until grill marks form. Remove vegetables from grill. Place on cutting board and allow to cool.
• Dice vegetables and set aside.
• Place shrimp on work surface. Place half of pesto in a small bowl. Brush shrimp with pesto. Wrap shrimp with prosciutto. Place three shrimp on each metal skewer. Set on platter.
• Set aside three tablespoons of orange juice concentrate. Brush prosciutto with remaining orange juice concentrate. Drizzle skewers with 2 tablespoons of olive oil. In a medium saucepan, heat 2 tablespoons olive oil over medium heat on grill's side burner. Add garlic and cook one minute.
• Add orange juice concentrate, 2 tablespoons pesto and chicken stock. Increase heat and bring to a boil. Add quinoa and 1⁄4 teaspoon each of salt and pepper. Reduce heat to medium low and simmer for 15 minutes or until quinoa becomes translucent.
• Add half of peppers and onions, all of zucchini, two tablespoons of basil leaves and 1⁄2 cup of Mandarin oranges with quinoa. Stir to combine. In a medium bowl, combine remaining red peppers, onions, remaining Mandarin orange segments, pineapple, water chestnuts, scallions and two tablespoons of basil leaves. Toss with juice, 1⁄8 teaspoon each salt and pepper.
• Using tongs, place shrimp skewers on grill rack and cook until prosciutto has become somewhat crispy and shrimp have turned pink, about 4-5 minutes on each side. Remove from grill.
• Divide quinoa among four plates. Drizzle remaining pesto over quinoa. Place two skewers of shrimp on top and spoon salsa over the top. Garnish with remaining basil.