- 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
- 2 tablespoons white vinegar
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 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. 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Grilled Jerk Shrimp Orzo Salad
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Made this for dinner today. Just ok. The shrimp and seasoning tasted good but everything else had little flavor. Will not make again.
I would remake this recipe with a jerk recipe of my own that doesn't require a bought Caribbean jerk seasoning. Also, I blanched the asparagus in the water that I used to cook the orzo. I used frozen corn. I barbequed the shrimp and served it with the orzo vegetable mix. I think it was a good combination.
I love this dish! I double it every time deliberately to have leftovers. I freeze them in single-size portions and it reheats well. My spin on the recipe:
Double everything, but triple the sauce. I only add double amount of vinegar, though, to cut down on the sharpness it adds.
I add one purple onion, thinly sliced, and saute' it lightly with the red onion before mixing with the rest.
This was AMAZING. The only thing I'm going to change next time is to make the sweet corn inside and stir fry the asparagus inside, as we have a very small grill.
I made my version of 'jerk', substitued arbosio rice.
This is definitely in my repetoir now.