directions

Combine the lime juice, salt, and olive oil. Marinate the shrimp for 30-45 minutes. Quickly saut the shrimp until it is just done. In a small pot, bring the vegetable broth to a simmer. In a skillet add the second-listed oil to the pan. Add the onions and a pinch of salt and cook over medium-high heat. When the onions begin to soften, add the mushrooms and cook until the release most of their moisture. Add the garlic, smoked paprika and quinoa and cook for a minute, just until the garlic is fragrant. Add the beer and stir up any browned bits. When the beer has reduced by 2/3, add the vegetable stock, stir once and cover. Turn the burner to low and cook until the quinoa is tender, approximately 8 minutes. Preheat another skillet at medium-high heat. Add olive oil and saute the shrimp until it opaque and pink on both sides. About 4-5 minutes. To serve, place the quinoa pilaf on a plate and top with shrimp, spooning any accumulated juices on top. Garnish with roughly chopped cilantro sprigs.