Garlic and Lemon Grilled Shrimp and Orzo Salad

Garlic and Lemon Grilled Shrimp and Orzo Salad

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes


  • 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


  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon dijon mustard
  • 1 teaspoon liquid honey


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.