Lemon-Dill Shrimp With Grecian Orzo Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
  • Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
  • Cover with plastic wrap and refrigerate for about 30 minutes.
  • Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
  • To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
  • Add the bell pepper, olives, scallions, and oregano; toss well.
  • Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
  • Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
  • Serve shrimp immediately with the pasta.
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