CAJUN SHRIMP WITH SUMMER VEGETABLE ORZO

By jarren

Very good

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

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

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.