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6 large shrimp, peeled and deveined
For shrimp: Place the quinoa, onion, red bell pepper, mango, and guava nectar in a bowl. Toss with salt, pepper, cilantro, and a splash of olive oil. Set aside.
Place the shrimp on the skewers, season and oil. Grill to a medium and remove from the grill. Place the quinoa on a plate, add the shrimp and drizzle the plate with the mango BBQ sauce. Garnish with tomato dice and serve.
For sauce: Place butter in a medium saucepan and melt over medium heat. Add onion and garlic. Cook for approximately 3 to 4 minutes until onions are transparent. Add tomato and mango and cook down for five minutes. Add remaining ingredients and simmer for 15 minutes. Add 1 to 2 cups of water if the mixture gets too dry. Pull from heat and let the mixture cool for thirty minutes. Pureé the mix until smooth.
Submitted by: Recipe Group Member
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