Orzo With Grilled Shrimp And Summer Vegetables

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 8 ounces orzo pasta
• 6 1/2 tablespoons extra virgin olive oil, divided
• 4 tablespoons red wine vinegar, divided
• 2 medium zucchini, cut lengthwise into 1/4 inch slices
• 1 red bell pepper, quartered
• 3 tablespoons pesto sauce
• 2 tablespoons fresh lime juice
• 1 lb uncooked large shrimp, peeled and deveined
• 2 tomatoes, cored and cut into 1/2 inch cubes
• 1/2 cup thinly sliced fresh basil
• 8 ounces fresh mozzarella cheese, cut into 1/2 inch cubes

Recipe

• 1 cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. drain. rinse with cold water; drain well. transfer to a large bowl and toss with 1 tablespoon olive oil.
• 2 prepare barbeque on medium-high heat. whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
• 3 whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
• 4 place shrimp in medium bowl. add 2 tablespoons pesto vinaigrette; toss to coat.
• 5 grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. transfer to work surface.
• 6 sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
• 7 place shrimp in bowl with orzo.
• 8 chop zucchini and bell pepper; add to bowl with orzo.
• 9 add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. season to taste with salt and pepper.
• 10 can be made 2 hours ahead. cover and chill. garnish with basil sprigs and serve cold or at room temperature.