Last night, we had shrimp and veggies cooked on the bar-be-cue and served with quinoa. First I made a lemon juice and olive oil marinade with herbs and garlic. After it sat for a couple of hours, I strained it and marinated the vegetables which included cherry tomatoes, onions, Anaheim peppers, mushrooms, and zucchini for about an hour before adding the large shrimp and marinating the entire mixture for another half hour. I grilled everything and served it with quinoa (that I had simmered in chicken stock). We added some nice Sauvignon Blanc and really enjoyed the meal.

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