Orzo Salad with Grilled Vegetables & Shrimp

Été 2009
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food and drink

BY: Emily Richards

There’s lots of colour and flavour in this yummy salad which can be refrigerated for up to 2 days. Use jumbo shrimp for added appeal for guests. Serve as is or, for a twist, on a leaf of Boston lettuce. Bringing this dish to the next family reunion will make a big impression.

1 red onion
2 zucchini, sliced lengthwise
1 red pepper, quartered
1 yellow pepper, quartered
1⁄3 cup (75 mL) extra virgin olive oil
1 cup (250 mL) orzo pasta
1 lb (500 g) jumbo (21 to 25 count) raw shrimp, peeled and deveined
3 tbsp (45 mL) chopped fresh Italian parsley
1 clove garlic, minced
Pinch hot pepper flakes
3 tbsp (45 mL) white wine vinegar
2 tbsp (25 mL) each chopped fresh mint and basil
Salt and pepper to taste

1. Cut onion into 6 wedges; place in large bowl. Add zucchini, red and yellow peppers and 2 tbsp (25 mL) of the oil.Place on greased grill over medium-high heat and grill, turning once, for about 10 minutes or until golden and tender-crisp. Remove to cutting board and when cool enough, chop into bite-size pieces and place in large bowl.

2. Meanwhile, in a pot of boiling salted water, cook orzo for about 8 minutes or until tender but firm. Drain and rinse under cold water until cool. Drain well and add to grilled vegetables.

3. Toss shrimp with 1 tbsp (15 mL) of the oil, 1 tbsp (15 mL) of the parsley, garlic and hot pepper flakes. Place on greased grill over medium-high heat and grill, turning once for about 5 minutes or until firm and pink. Add to bowl.

4. Whisk together remaining oil and parsley, white wine vinegar, mint, basil, salt and pepper to taste. Pour over salad and toss to combine.

Serves 6

What to Serve

LCBO#:616540
$14.50