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grilled jerk shrimp orzo salad

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmm!

(1 rating)
yield 2 serving(s)
prep time 25 Min
cook time 25 Min

Ingredients For grilled jerk shrimp orzo salad

  • 1 lg
    ear sweet corn in husk
  • 1 tsp
    olive oil, extra virgin
  • 1/3 c
    orzo pasta, whole wheat, uncooked
  • 6
    asparagus spears, fresh, trimmed
  • 1/2 lb
    shrimp, peeled & deveined (tails off), uncooked
  • 1 Tbsp
    jerk seasoning
  • 1 sm
    sweet red pepper, chopped
  • DRESSING:
  • 2 Tbsp
    white vinegar
  • 1 Tbsp
    water
  • 1 Tbsp
    lime juice
  • 1 Tbsp
    olive oil, extra virgin
  • 1/8 tsp
    salt & pepper

How To Make grilled jerk shrimp orzo salad

  • 1
    Carefully peel back corn husk to within 1" of bottom; remove silk. Brush corn with oil. Rewrap corn in husk & secure with kitchen string. Grill corn, covered, over medium heat for 25 - 30 minutes or until tender, turning often.
  • 2
    Meanwhile, cook orzo according to package directions. Drain & rinse in cold water; set aside.
  • 3
    Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus & shrimp, covered, over medium heat for 5 - 8 minutes or until asparagus is crisp-tender & shrimp turn pink, turning once.
  • 4
    Cut corn from cob; place in a large bowl. Cut asparagus into 1" pieces; add to bowl. Add the shrimp, orzo & pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
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