Lemon-Dill Shrimp With Grecian Orzo Salad |
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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The Art of the Grill Ingredients:
1 teaspoon grated lemon zest |
1/4 cup fresh lemon juice |
1/2 cup olive oil |
1 tablespoon finely chopped fresh dill |
1 teaspoon minced garlic |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
16 large shrimp, peeled and deveined (about 1 lb.) |
1 cup orzo pasta |
2 ounces feta cheese, crumbled |
3/4 cup finely diced red bell pepper |
1/3 cup pitted kalamata olive, quartered |
2 tablespoons thinly sliced scallions, including tender green parts |
1 1/2 tablespoons finely chopped fresh oregano |
4 metal skewers (or bamboo skewers soaked in water for at least 30 minutes) |
Directions:
1. Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
2. Place the shrimp in a medium bowl; pour 1/4 cup vinaigrette over the shrimp; toss to coat well.
3. Cover with plastic wrap and refrigerate for about 30 minutes.
4. Bring a medium saucepan 3/4 full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
5. To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
6. Add the bell pepper, olives, scallions, and oregano; toss well.
7. Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
8. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
9. Serve shrimp immediately with the pasta.
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