Chili Lime Shrimp with Quinoa Bowls and Salsa Verde

Ingredients

• 1 cup quinoa, rinsed
• 1 ¾ cups chicken broth
• 2 avocados, peeled, pitted, quartered
• 1 pound tomatillos (about 6), husks removed
• ¾ cup finely chopped cilantro, divided
• 1 jalapeño, seeded and diced
• 5 garlic cloves, finely minced, divided
• 2 tablespoons lime juice (from 3 limes)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 teaspoons packed brown sugar
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 (15.25-ounce) can corn, drained
• 1 (15.5-ounce) can black beans, drained and rinsed
• 2 vine-ripened tomatoes, seeded and diced
• ¼ cup cilantro, finely chopped
• 2 tablespoons lime juice
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon cumin
• 2 tablespoons salted butter
• Additional chopped cilantro, for garnish