Orzo With Grilled Shrimp and Summer Vegetables |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Bon Appetit. Serve cold or at room temperature. Ingredients:
8 ounces orzo pasta |
6 1/2 tablespoons extra virgin olive oil, divided |
4 tablespoons red wine vinegar, divided |
2 medium zucchini, cut lengthwise into 1/4 inch slices |
1 red bell pepper, quartered |
3 tablespoons pesto sauce |
2 tablespoons fresh lime juice |
1 lb uncooked large shrimp, peeled and deveined |
2 tomatoes, cored and cut into 1/2 inch cubes |
1/2 cup thinly sliced fresh basil |
8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes |
Directions:
1. Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.
2. Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
3. Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
4. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
5. Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
6. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
7. Place shrimp in bowl with orzo.
8. Chop zucchini and bell pepper; add to bowl with orzo.
9. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
10. Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.
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