- 4
- 15 mins
- 20 mins
Ingredients
- Summer Vegetable Orzo:
- 1 lb jumbo shrimp (21 to 25 per lb), peeled and deveined
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1 tsp olive oil
- 1 cup Orzo
- 2 zucchini, cut lengthwise in 1/2" thick slices
- 2 corncobs, husked
- 1 carrot, cut lengthwise in 1/4" thick slices
- 2 tbsp olive oil
- 1/4 cup thinly sliced fresh basil
- 3 tbsp lemon juice
- 1/2 tsp pepper
- 1/4 tsp salt
Preparation
Step 1
In bowl, toss together shrimp, garlic, lemon juice, Cajun seasoning and oil; let stand for 10 minutes.
Thread shrimp onto soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until pink, 4 to 5 minutes
Summer Vegetable Orzo:
Meanwhile, in saucepan of boiling salted water, cook Orzo according to package directions; drain and transfer to large bowl.
Toss together zucchini, corn cobs, carrot and half of the oil. Place the vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender, 10 to 12 minutes.
Transfer vegetables to cutting board; chop zucchini and carrots. Cut kernels from corncobs. Add vegetables to Orzo along with remaining oil, basil, lemon juice, pepper and salt; toss to coat. Serve with shrimp.