In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the jumbo shrimp, paprika, cayenne pepper, lemon juice, salt, and black pepper. Cook for about 5-7 minutes until the shrimp turn pink and opaque.

Making the Funky-Breath Sauce

Preparing the Sauce

In a small saucepan, melt the butter over low heat. Add minced garlic and sauté for 2-3 minutes until fragrant. Stir in chopped parsley and lemon zest. Remove from heat and set aside.

Cooking the Veggies

Sautéing the Vegetables

In the same skillet used for the shrimp, add sliced bell peppers, zucchini, and cherry tomatoes. Sauté for about 4-5 minutes or until just tender.

Preparing the Quinoa

Cooking the Quinoa

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork once done.

Serving

Plating the Dish

Serve the sautéed shrimp on a platter, drizzle with the Funky-Breath sauce, and garnish with sautéed vegetables. Serve with a side of quinoa.