Spicy grilled shrimp with quinoa salad

1. Preheat grill to high heat.
In a medium bowl, combine 2 Tbsp lime juice, 1 Tbsp olive oil, chili powder, 1/2 tsp cumin, black pepper, hot sauce, paprika, and 2 garlic cloves. Add shrimp, toss well.
Marinate in refrigerator for 30 minutes.

2. Rinse and drain quinoa. Heat 1 tsp oil in large saucepan over medium-high heat. Add onion to pan and saute 3 minutes. Add remaining 2 garlic cloves and quinoa. Cook 2 minutes, stirring constantly. Add 1 cup water, bring to a boil. Cover and reduce heat. Simmer 13 minutes or until liquid is absorbed. Cool.

3. In a large bowl, combine remaining 2 Tbsp lime juice, remaining 2 Tbsp olive oil, remaining 1/2 tsp cumin, 1/4 tsp salt, and honey. Stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, and cheese. Toss gently.

4. Remove shrimp from marinade, discard marinade. Sprinkle shrimp with remaining 1/4 tsp salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side, or until done.

5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 shrimp skewers.
Garnish with cilantro.