Shrimp Bruschetta with Orzo

By Nitaj3

Ingredients

• 1/4 1/4
• cups orzo pasta, uncooked
• 3/4 3/4
• cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
• 3 3
• large cloves garlic, minced, divided
• 1 1
• lb. uncooked large shrimp, peeled, deveined
• 1-1/2 1-1/2
• lb. cherry tomatoes (about 40), divided
• 1/2 1/2
• lb. baguette (1/2 of 16-oz. loaf), cut into 24 cubes
• 1 1
• bunch green onions (about 8 )
• 1 1
• cup fresh basil, chopped
• 1/4 1/4
• cup KRAFT Grated Parmesan Cheese

Preparation

Step 1

Make It




HEAT grill to medium heat.

COOK pasta as directed on package.

MEANWHILE, mix 1/4 cup dressing and 1/3 of garlic. Thread shrimp onto 6 skewers; thread 24 tomatoes onto 6 additional skewers alternately with bread. Grill all skewers 3 min., turning and brushing occasionally with half the dressing mixture. Remove tomato skewers from grill. Place onions in single layer on grill grate. Grill onions and shrimp 2 to 3 min. or until shrimp turn pink and onions are crisp-tender, turning and brushing occasionally with remaining dressing mixture.

DRAIN pasta; place in large bowl. Quarter remaining tomatoes. Add to pasta with remaining dressing, garlic and basil; mix lightly. Slice onions; stir into pasta mixture. Sprinkle with Parmesan. Serve with shrimp skewers.