Best Grilled Shrimp With Lemon Dill Butter And Orzo Salad Recipes

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

Steps:

• TO MAKE THE VINAIGRETTE:.
• In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper.
• Place the shrimp in a medium bowl.
• Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
• TO MAKE THE SALAD:.
• Bring a medium saucepan three-quarters full of salted water to a boil.
• Add the orzo pasta and cook until al dente. Drain and place in a bowl.
• Add the remaining vinaigrette and the feta cheese and toss well.
• Add the bell pepper, kalamata olives, scallions, and oregano. Toss again.
• Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
• Place the shrimp directly over high heat and grill, turning once, until the shrimp is just opaque inside with lightly browned edges, 4 to 5 minutes total.
• Serve the shrimp immediately over the pasta.

GREEK ORZO SALAD WITH GRILLED SHRIMP

Steps:

• Combine the orzo, cucumbers, tomatoes, and onions in a large serving bowl.
• In a blender place, vinegar, basil, garlic, lemon juice, Dijon Mustard, and salt and pepper.
• Mix well.
• Slowly add oil and blend till emulsified.
• Pour vinaigrette over pasta and fold lightly to coat.
• Carefully fold in cheese.
• Set in fridge.
• Heat grill to high.
• Brush shrimp with olive oil and a little lemon.
• Grill two minutes per side or just till cooked through.
• Divide salad into 4 and divide shrimp over the tops.
• Prep time doesn't include time to cook pasta.

LEMON-DILL SHRIMP WITH GRECIAN ORZO SALAD

Steps:

• Make the vinaigrette: in a bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt, and pepper.
• Place the shrimp in a medium bowl; pour ¼ cup vinaigrette over the shrimp; toss to coat well.
• Cover with plastic wrap and refrigerate for about 30 minutes.
• Bring a medium saucepan ¾ full of salted water to a boil; add pasta and cook until al dente; drain then place in a bowl.
• To the orzo, add the remaining vinaigrette and the feta cheese; toss well.
• Add the bell pepper, olives, scallions, and oregano; toss well.
• Thread 4 shrimp onto each skewer, bending each shrimp almost in half so that the skewer passes through it twice.
• Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.
• Serve shrimp immediately with the pasta.