garlic shrimp with toasted almonds almonds over quinoa.

This is a stretched variation of a Bahraini dish I learned in college.  Cook some plain quinoa and set aside (2 parts water 1 part quinoa bring to a boil and let simmer for 15-20 minutes) in a serving platter.  Then in a large pan gently brown some garlic in olive oil then toss in some chili pepper and defrosted, peeled and deveined shrimp (figure at least a couple per person depending how large they are).  Let them cook 5-10 minutes on medium-to-high until they're pink and starting to go golden brown.  Remove and layer the shrimp over the rice then quickly, on low-to-medium heat toss in a handful of sliced almonds, let them brown (it only takes seconds, if you walk away they'll burn), if you like quickly deglaze with a few teaspoons of vermouth  then pour the almonds and seasoned oil over the shrimp and quinoa, crack some black pepper, garnish with chopped parsley and be ready to wow your guests.