Orzo With Grilled Shrimp, Summer Vegetables & Pesto Vinaigrette

By shauna

Serve this cold or at room temp; perfect for a picnic or bbq!

Ingredients

• 8 oz. Orzo (approx 1 1/3C.)
• 6 1/2 Tbsp. Extra-Virgin Olive Oil
• 4 Tbsp. Red Wine Vinegar, divided
• 2 Med Zucchini, cut lengthwise into 1/4" thick slices
• 1 Red Or Yellow Pepper; quartered
• 3 Tbsp. Pesto
• 2 Tbsp. Fresh Lime Juice
• 1 lb. Uncooked Lg. Shrimp, peeled & deveined
• 2 Heirloom Tomatoes, cored, cut into 1/2" cubes (about 2 C.)
• 1/2 C. Thinly Sliced Fresh Basil Leaves, plus sprigs for garnish
• 1 8oz. Ball Fresh Mozza Cheese, cut into 1/2" cubes

Preparation

Step 1

Cook orzo in lg. pot of boiling, salted water till al dente; Drain. Rinse with cold water; drain well. Transfer to lg. bowl & toss with 1 Tbsp. oil. Prepare BBQ (med-high heat). Whisk 2 Tbsp. oil & 2 Tbsp. vinegar in sm. bowl. Brush zucchini & bell pepper with oil mixture, then sprinkle with salt & pepper. Whisk pesto, lime juice, remaining 2 Tbsp. vinegar in sm. bowl for pesto vinaigrette. Place shrimp in med. bowl. Add 2 Tbsp. pesto vinaigrette; toss to coat. Grill zucchini & bell pepper till crisp-tender; approx. 3 min. per side for zucchini & 4 min. per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt & pepper; grill till charred & cooked through; 2-3 min. per side. Place shrimp in bowl with orzo. Chop zucchini & bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil & mozzarella; toss to combine. Season to taste with salt & freshly ground black pepper.*Can be made 2 hrs. ahead; cover & chill. Garnish with basil sprigs & serve cold or at room temp.