Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- zest of half a lemon
- salt + pepper
- 1 tablespoon olive oil
For the Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- zest of half a lemon
- 2 cloves minced garlic
- salt + pepper, to taste
For the Orzo Salad
- 1 cup dry orzo (6 oz) – 2 cups cooked
- 1 cup rainbow cherry or grape tomatoes, halved
- 1/2 cup quartered English cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh dill (plus more for garnish)
- 6 oz feta cheese, cubed or crumbled
Method
- If using wooden skewers, soak them in water.
- Pat the shrimp dry and then add to a bowl. Add the lemon zest, salt, pepper, and olive oil to the shrimp and toss until well combined. While the shrimp marinates, make the orzo salad.
- Bring a large pot of salted water to a boil. Add the orzo and cook using the package directions until al dente. Drain, rinse with cool water, set aside, and let cool.
- While the orzo is cooling, make the vinaigrette. Add the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper to a bowl and whisk until well combined.
- To a large mixing bowl, add the cooked orzo, tomatoes, cucumber, red onion, dill, and feta cheese. Drizzle the vinaigrette over the orzo salad and toss until well combined.
- Now cook the shrimp. If using wooden skewers, thread the marinated shrimp onto the soaked skewers.
- Heat your grill to medium-high heat (375-450 degrees).
- Grill the shrimp for 2-3 minutes per side on direct heat until done. The shrimp will be done when it is opaque and pink around the edges.
- Serve the shrimp over the orzo salad and enjoy!
Keywords: orzo salad, grilled shrimp, grilled shrimp and orzo salad
