The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
Grilled Jerk Shrimp Orzo Salad
Grilled Jerk Shrimp Orzo Salad
Prep Time
25 min
Cook Time
10 min
Yield
2 servings
Ingredients
- 1/3 cup uncooked whole wheat orzo pasta
- 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 tablespoon Caribbean jerk seasoning
- 1 medium ear sweet corn, husked
- 1 teaspoon olive oil
- 6 fresh asparagus spears, trimmed
- 1 small sweet red pepper, chopped
- DRESSING:
- 3 tablespoons lime juice
- 1 tablespoon water
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Cook orzo according to package directions. Rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil.
- On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally. Cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side.
- Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.
Nutrition Facts
2 cups: 340 calories, 12g fat (2g saturated fat), 138mg cholesterol, 716mg sodium, 35g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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