Grilled Shrimp with Orzo and Mustard-Dill Vinaigrette
Serves 4
Here Is What You Need:
16 large shrimp, peeled, deveined and tail on
¾ pound orzo, cooked al dente according to package directions, drained and placed into a large glass bowl and lightly coated with olive oil
3 to 4 scallions, thinly sliced
2 small baby cucumbers or one hothouse cucumber sliced lengthwise then sliced into half-moons.
1 pint grape tomatoes, sliced in half
For the vinaigrette:
¼ cup white wine vinegar
¼ cup chopped fresh dill, plus some dill fronds for garnish
3 TBS Dijon mustard
1 TBS sugar (optional / more or less to taste)
1/3 to ½ cup olive oil, also extra for coating the shrimp
Kosher salt and fresh cracked black pepper
Here is what you need to do:
In the glass bowl with the orzo add in the green onions, cucumber and tomatoes. Toss to combine.
In a small food processor combine the vinegar, dill, sugar and mustard and blend until smooth. Slowly add in the olive oil and blend until emulsified.
Taste and season with salt and pepper. Adjust other seasonings as you like.
*Sally’s note: I often double the amount of vinaigrette to serve half on the side during the meal.
Pour the vinaigrette over the orzo/vegetable mixture and fold well to combine then gently fold in the feta cheese. You can also serve more feta on the side if you like.
Season the shrimp with salt and pepper and place on a grill pan, grill or cast iron skillet. Grill about 2 minutes per side then remove from grill and set on a plate to cool. When cool enough remove the tails if you desire.
Divide the orzo mixture onto plates, top with shrimp and garnish with dill fronds. Let’s Eat!!