Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette Recipe | Epicurious.com

Name: Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette Recipe | Epicurious.com
Ingredients: 8 ounces orzo (about 1 1/3 cups); 6 1/2 tablespoons extra-virgin olive oil, divided; 4 tablespoons red wine vinegar, divided; 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices; 1 red or yellow bell pepper, quartered; 3 tablespoons purchased pesto; 2 tablespoons fresh lime juice; 1 pound uncooked large shrimp, peeled, deveined; 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups); 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish; 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Orzo-with-Grilled-Shrimp-Summer-Vegetables-and-Pesto-Vinaigrette-242498" target="_blank">www.epicurious.com.</a>

"Serve this cold or at room temperature?perfect for a picnic or barbecue...."

INGREDIENTS

•

8 ounces orzo (about 1 1/3 cups)

•

6 1/2 tablespoons extra-virgin olive oil, divided

•

4 tablespoons red wine vinegar, divided

•

2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices

•

1 red or yellow bell pepper, quartered

•

3 tablespoons purchased pesto

•

2 tablespoons fresh lime juice

•

1 pound uncooked large shrimp, peeled, deveined

•

2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)

•

1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish

•

1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

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