Grilled Jerk Shrimp Orzo Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Our taste panel went ga-ga over the heat, seasonings and appearance of this colorful main-dish salad. Try it! âEileen Budnyk, Palm Beach Gardens, Florida Ingredients:
1 large ear sweet corn in husk |
1 teaspoon olive oil |
1/3 cup uncooked whole wheat orzo pasta |
6 fresh asparagus spears, trimmed |
1/2 pound uncooked medium shrimp, peeled and deveined |
1 tablespoon caribbean jerk seasoning |
1 small sweet red pepper, chopped |
dressing: |
2 tablespoons white vinegar |
1 tablespoon water |
1 tablespoon lime juice |
1 tablespoon olive oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.
3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.
4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 2 servings.
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