Garlic and Lemon Grilled Shrimp and Orzo Salad
Serves | 4 |
Prep time | 15 minutes |
Cook time | 10 minutes |
Total time | 25 minutes |
Ingredients
- 1lb 21-30 count shrimp (peeled and deveined)
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt (divided)
- ½ teaspoon fresh ground black pepper (divided)
- 3 cups cooked orzo pasta
- 75g feta cheese (about ⅓ cup crumbled)
- 6 cups washed salad greens
Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dijon mustard
- 1 teaspoon liquid honey
Directions
1. | Preheat barbecue to high heat (450-500F) for 10 minutes. |
2. | For the shrimp marinade: In a small bowl, combine olive oil, garlic, lemon zest and juice, ½ tsp of salt and ¼ tsp pepper. |
3. | Skewer shrimp alternating head to tail and push them together so they're snug (this will keep them moist). Pat dry with a paper towel on both sides. Brush shrimp on each side with a generous portion of marinade. |
4. | Skewer tomatoes, brush with olive oil and sprinkle with remaining salt and pepper. |
5. | Over direct high heat on an oiled grill, grill shrimp and tomatoes for 2 minutes per side. Close barbecue lid other than to flip. Remove from heat and allow to cool slightly. |
6. | In a small bowl, combine ingredients for dressing. In a separate bowl, combine orzo and feta. Add ⅔ of salad dressing to orzo, reserving the remainder to drizzle over completed salad. |
7. | Arrange greens on a platter, top with orzo mixture, grilled tomatoes and shrimp. Drizzle with remaining dressing and garnish with additional feta and lemon wedges if desired. |