Grilled Jerk Shrimp Orzo Salad
By ames107
Ingredients
- Dressing:
- 1 large ear of corn in the husk
- 1 tsp olive oil
- 1/3 cup uncooked orzo pasta
- 6 fresh asparagus spears
- 1/2 lb raw medium shrimp, peeled and deveined
- 1 tbsp carribean jerk seasoning
- 1 small sweet red pepper, chopped
- 2 tbsp white vinegar
- 1 tbsp water
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
Details
Preparation
Step 1
Carefully peel back the corn husk to remove the silk and brush the corn with oil. Rewrap the corn husk and grill the corn over medium heat for 25 - 30 minutes, turning often until tender.
Cook orzo according to directions. Drain and rinse in cold water. Set aside.
Thread the asparagus and the shrimp onto 2 different sets of parallel skewers. Rub the shrimp with the jerk seasoning. Grill covered, over medium heat for 5 - 8 minutes until asparagus is crisp-tender and the shrimp turn pink, turning once.
Cut the corn from the cob into a large bowl. Cut the asparagus into 1 inch pieces and add to the bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss to coat.
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