Grilled Shrimp over a Mediterranean salad of orzo, tomatoes, cucumbers mushrooms and summertime herbs straight from the garden.
Course Salads and Veggies
Cuisine Mediterranean
Keyword Grilled Shrimp Mediterranean Orzo Salad
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Equipment
Grilling tray or Kabob sticks
Ingredients
1lbShrimp peeled
3tbsOlive oil
2tbspLime juice and zest
2Garlic clovescrushed
Coarse salt to taste
1cupOrzo or other tiny pasta
2cupsTomatoes chopped
1/2cupFresh Parsley chopped
1cupCucumbers chopped
1cupMushrooms chopped
Instructions
Put the shrimp on 4 kabob skewers, stretched through the length of the shrimp, keeping them straight.
Mix the olive oil, lime juice, lime zest and crushed garlic into a small bowl. Brush a little onto both sides of the prepared shrimp. Set the remaining dressing aside for the salad.
Cook the orzo according to directions on the package. It usually cooks in about 8-minutes. In a large bowl, place the chopped mushrooms with the remaining salad dressing and a little salt. When the orzo is cooked and drained, place the hot orzo on top of the mushrooms and quickly cover with a lid. The heat will soften the mushrooms.
Cook the shrimp on the grill. Cooking shrimp goes fast so keep an eye on them. About 1 minute on each side until they are no longer opaque and turn pink. Take them off.
Place the chopped tomatoes, cucumbers and chopped parsley into the orzo bowl. Toss, plate and lay one grilled shrimp stick across each salad and serve. Added coarse salt as desired.