Ingredients
- 8 colossal-sized shrimp, peeled and deveined
- 2 tbsp lemon juice
- 1 tbsp oil
- 1/4 tsp chili flakes
- 1 garlic clove, minced
- 1 lemon, cut in half
- 1/2 cup orzo
- 1 tbsp oil
- 1/4 tsp salt
- 3 tbsp chopped fresh dill
- 2 prosciutto slices
- 8 fresh basil leaves
- 1/2 bunch of asparagus, ends trimmed
- 200 gm container cherry tomatoes
Preparation
Step 1
Stir shrimp with garlic, 2 tbsp lemon juice, 1 tbsp oil and 1/4 tsp chili flakes in a medium bowl. Let stand for 10 minutes.
Cook orzo according to package directions, omitting salt, 6 to 8 minutes. Drain well. Transfer to a medium bowl, then stir in dill, 1 tbsp oil and 1/4 tsp salt.
Preheat grill to medium. Slice each prosciutto piece lengthwise into 4 thin strips. Wrap a basil leaf and a prosciutto strip around each shrimp. Oil grill. BBQ shrimp, asparagus, cherry tomatoes and lemon, cut side down, until shrimp is pink and vegetables are tender. 3 to 4 minutes per side. Slice asparagus diagonally into 1" pieces and stir into orzo mixture. Divide orzo, shrimp and tomatoes between 2 plates. Squeeze grilled lemon on top just before serving.