Lemon-Dill Shrimp With Grecian Orzo Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE THE VINAIGRETTE:.
  • In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
  • Place the shrimp in a medium bowl.
  • Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
  • TO MAKE THE SALAD:.
  • Bring a medium saucepan three-quarters full of salted water to a boil.
  • Add the orzo pasta and cook until al dente. Drain and place in a bowl.
  • Add the remaining vinaigrette and the feta cheese and toss well.
  • Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
  • 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 the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total.
  • Serve the shrimp immediately over the pasta.
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