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

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.