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To prepare the shrimp: In a large bowl, mix together the lime juice, peanut oil, cumin, and salt.
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Set aside.
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3
Put the shrimp in a glass dish and pour the lime juice mixture over the shrimp, being sure to coat both sides.
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4
Let sit for 30 minutes at room temperature.
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5
Preheat a gas grill to medium high.
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6
Alternatively, set a rack in the broiler about six inches below the heating element and preheat.
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7
To make the quinoa: In a medium pot, bring the stock to a boil.
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Reduce the heat to medium-low and add the quinoa and salt.
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Cover and let cook for 10 minutes.
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10
Add the beans, corn, jalapeno, orange zest, and cumin and cook for 10 more minutes, or until most of the liquid has been absorbed.
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Turn off the heat and leave the pot covered.
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12
(Note: The quinoa can be made 1 day ahead up to this point and refrigerated.
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13
Bring to room temperature and add the mango and cilantro just before serving.)
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14
To grill the shrimp: Place the shrimp on the grill.
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15
Cook for 2 minutes.
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16
Turn the shrimp and cook for 1 to 2 more minutes, or until they are just pink and feel firm but not hard to the touch.
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17
Overcooking will make the shrimp tough and dry.
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To broil the shrimp: Transfer the shrimp to a broiler pan.
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Broil for 2 to 3 minutes, or until the shrimp have turned light pink and feel firm but a tad springy to the touch.
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20
Overcooking will make the shrimp tough and dry.
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21
(Note: No need to turn the shrimp.)
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22
To assemble: Gently mix the mango and cilantro into the quinoa.
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23
Transfer to individual plates or a large platter.
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24
Lay the shrimp on top, and sprinkle the cheese over the shrimp and quinoa.
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25
Garnish with cilantro and serve.
