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.