Prosciutto wrapped shrimp with grilled asparagus orzo
By á-2799
Ingredients
- 8 colossal sized shrimp peeled
- 2 garlic cloves minced
- 1 lemon cut in half
- 1/2 c orzo
- 3 tbsp chopped fresh dill
- 2 prosciutto slices
- 8 fresh basil leaves
- 1/2 bunch asparagus ends trimmed
- 200 g cherry tomatoes
- olive oil
- chili flakes
Details
Servings 2
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 min.
Cook orzo according to package directions, omitting salt, 6 to 8 min. 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 prosciutto strip around each shrimp. Oil grill. Barbecue shrimp, asparagus, tomatoes and 1/2 lemon, cut side down, until shrimp are pink and vegetables are tender, 3 to 4 min per side. Slice asparagus diagonally into 1 in pieces and stir into orzo mixture. Divide orzo, shrimp and tomatoes between 2 plates. Squeeze grilled lemon overtop just before serving.
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