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Grilled Jerk Shrimp Orzo Salad

Grilled Jerk Shrimp Orzo Salad
Our taste panel went ga-ga over the heat, seasonings and appearance of this colorful main-dish salad. Try it! —Eileen Budnyk, Palm Beach Gardens, Florida
2 ServingsPrep: 25 min. Grill: 25 min.

Ingredients

  • 1 large ear sweet corn in husk
  • 1 teaspoon olive oil
  • 1/3 cup uncooked whole wheat orzo pasta
  • 6 fresh asparagus spears, trimmed
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon Caribbean jerk seasoning
  • 1 small sweet red pepper, chopped
  • DRESSING:
  • 2 tablespoons white vinegar
  • 1 tablespoon water
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Carefully peel back corn husk to within 1 in. of bottom; remove silk.
  • Brush corn with oil. Rewrap corn in husk and secure with kitchen
  • string. Grill corn, covered, over medium heat for 25-30 minutes or
  • until tender, turning often.
  • Meanwhile, cook orzo according to package directions. Drain and rinse
  • in cold water; set aside.
  • Thread asparagus spears onto two parallel metal or soaked wooden
  • skewers. Rub shrimp with jerk seasoning; thread onto two skewers.
© Taste of Home 2013

2 of 2

Grilled Jerk Shrimp Orzo Salad (continued)

Directions (continued)

  • Grill asparagus and shrimp, covered, over medium heat for 5-8
  • minutes or until asparagus is crisp-tender and shrimp turn pink,
  • turning once.
  • Cut corn from cob; place in a large bowl. Cut asparagus into 1-in.
  • pieces; add to bowl. Add the shrimp, orzo and pepper. In a small
  • bowl, whisk the dressing ingredients. Pour over salad; toss to coat.
  • Yield: 2 servings.
Nutrition Facts: 2 cups equals 352 calories, 12 g fat (2 g saturated fat), 138 mg cholesterol, 719 mg sodium, 38 g carbohydrate, 8 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013