grilled jerk shrimp orzo salad
Mmmmmmmmm!
prep time
25 Min
cook time
25 Min
method
---
yield
2 serving(s)
Ingredients
- 1 large ear sweet corn in husk
- 1 teaspoon olive oil, extra virgin
- 1/3 cup orzo pasta, whole wheat, uncooked
- 6 - asparagus spears, fresh, trimmed
- 1/2 pound shrimp, peeled & deveined (tails off), uncooked
- 1 tablespoon jerk seasoning
- 1 small sweet red pepper, chopped
- DRESSING:
- 2 tablespoons white vinegar
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 tablespoon olive oil, extra virgin
- 1/8 teaspoon salt & pepper
How To Make grilled jerk shrimp orzo salad
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Step 1Carefully 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.
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Step 2Meanwhile, cook orzo according to package directions. Drain & rinse in cold water; set aside.
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Step 3Thread 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.
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Step 4Cut 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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