Grilled Shrimp with Lemon-Dill Butter and Orzo Salad (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 cups lemon juice |
3 tablespoons finely chopped fresh dill |
2 sticks unsalted butter, slightly softened |
salt |
1 teaspoon grated lemon zest |
1/4 cup fresh lemon juice |
1/2 cup olive oil |
1 tablespoon finely chopped fresh dill |
2 cloves garlic, finely chopped |
salt and freshly ground black pepper |
1 pound orzo pasta, cooked al dente, drained |
6 ounces feta cheese, crumbled |
1 large yellow pepper, finely diced |
1 large red pepper, finely diced |
1/2 cup kalamata olives, pitted and quartered |
2 scallions, finely sliced |
1 tablespoon finely chopped fresh oregano |
40 jumbo shrimp, peeled and deveined |
olive oil |
salt and freshly ground pepper |
8 medium wooden skewers, soaked in water |
lemon-dill butter |
fresh dill |
Directions:
1. Lemon Dill Butter:
2. Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
3. Orzo Salad:
4. Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
5. Shrimp:
6. Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
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