This dish is full of tender, juicy, light and buttery seafood.

1 Tbsp. olive oil

1/2 cup finely chopped onion

8 cloves garlic, minced and divided

2 cups uncooked quinoa

1/4 tsp. salt

1/4 tsp. freshly ground pepper

1 tsp. chili powder, divided

4 cups chicken broth

6 Tbsp. butter, divided

1/4 tsp. garlic powder

1 lb. raw tail-on shrimp

2 Tbsp. parsley

2 Tbsp. fresh lemon juice

Heat oil and onion in a large pot over medium-high heat for about 5 minutes. Add half the garlic and saute for 1 minute, stirring constantly to prevent burning. Add quinoa, salt, pepper and 1/2 teaspoon chili powder. Sauté for another 1 minute. Add broth, bring to a boil, cover and cook for 15 to 20 minutes.

In a large skillet add 1 tablespoon of butter, shrimp, remaining 1/2 teaspoon chili powder and remaining garlic. Sauté until golden brown on the outside.

Combine quinoa and shrimp together. Melt remaining 5 tablespoons butter with garlic powder for sauce. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Top with parsley and lemon juice. Serve immediately.