charred shrimp with pesto and quinoa

Serves: 4

Ingredients:
⅓ cup pesto
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
1kg peeled and deveined large shrimp, patted dry
4 cups rocket
2 cups cooked quinoa
1 cup halved cherry tomatoes
1 avocado, diced
2 tablespoons chopped coriander

Method:
whisk pesto, vinegar, oil, salt and pepper in a large bowl. remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
heat a large cast-iron skillet over medium-high heat. add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. remove to a plate.
add rocket and quinoa to the large bowl with the vinaigrette and toss to coat.
divide the arugula mixture between 4 bowls.
top with tomatoes, avocado and shrimp.
drizzle each bowl with 1 tablespoon of the reserved pesto mixture and top with chopped coriander.