GRILLED JERK SHRIMP ORZO SALAD

Grilled Jerk Shrimp Orzo Salad image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Salads

Number Of Ingredients 13

Previous Next

1 large ear sweet corn in husk
1 teaspoon(s) olive oil, extra virgin
1/3 cup(s) orzo pasta, whole wheat, uncooked
6 - asparagus spears, fresh, trimmed
1/2 pound(s) shrimp, peeled & deveined (tails off), uncooked
1 tablespoon(s) jerk seasoning
1 small sweet red pepper, chopped
DRESSING:
2 tablespoon(s) white vinegar
1 tablespoon(s) water
1 tablespoon(s) lime juice
1 tablespoon(s) olive oil, extra virgin
1/8 teaspoon(s) salt & pepper

Steps:

Carefully peel back corn husk to within 1" of bottom; remove silk. Brush corn with oil. Rewrap corn in husk & 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 & 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 & shrimp, covered, over medium heat for 5 - 8 minutes or until asparagus is crisp-tender & shrimp turn pink, turning once.
Cut corn from cob; place in a large bowl. Cut asparagus into 1" pieces; add to bowl. Add the shrimp, orzo & pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.