Broccoli Rabe	g
Peas	g
Snap Peas	g
Shrimps	g
Quinoa	g
Lemon Juice	tbsp
Lemon Zest	tsp
Sesame Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Garlic Powder	tsp
Pickled Cucumber
Cucumber
Granulated Sugar	tbsp
Kosher Salt	tsp
Rice Vinegar	tbsp
Sesame Oil	tsp
Tahini Avocado Cream
Avocado
Lime Juice	tbsp
Tahini Paste	tbsp
Salt & Pepper to taste

1. First, if using frozen shrimps, defrost them and pat dry with paper towels. Place them in the bowl, then add paprika and garlic powder, season with salt and pepper and add 2 tablespoons of sesame oil. Mix it all well and leave it in the fridge to marinate till you are ready to cook them.
2. For the cucumber, slice it thin and place it in the bowl, add sugar, salt, vinegar and sesame oil. Mix everything till evenly coated. Set aside and let it rest for minimum 1 hour. Stir occasionally.
3. To make avocado tahini cream, place all the ingredients in the food processor and blend until smooth. Season with salt and pepper.
4. For the veggies, place the bigger pan over medium heat, add 2 tablespoons of sesame oil. Once hot, add veggies, lower the heat and cook the veggies until soften but still a bit crunchy. In the end season with salt and pepper and mix in lemon juice and zest. Cook for another 1-2 minutes.
5. In the meantime, boil quinoa as per package instructions.
6. In the end to prepare the shrimps, in the same pan where you prepared veggies, heat it up again and add shrimps. Cook for about 4 minutes, until cooked through and golden brown.
7. To prepare the bowl, nicely spread all of the prepared ingredients, feel free to add some green salad on the bottom of the bowl. In the end spoon avocado tahini cream and drizzle over with some tahini.

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