Grilled Jerk Shrimp Orzo Salad Recipe
Our taste panel went ga-ga over the heat, seasonings and appearance of
this colorful main-dish salad. Try it! —Eileen Budnyk, Palm Beach
Gardens, Florida
This recipe is:
Healthy
* 2 Servings
* Prep: 25 min. Grill: 25 min.
Ingredients
* 1 large ear sweet corn in husk
* 1 teaspoon olive oil
* 1/3 cup uncooked whole wheat orzo pasta
* 6 fresh asparagus spears, trimmed
* 1/2 pound uncooked medium shrimp, peeled and deveined
* 1 tablespoon Caribbean jerk seasoning
* 1 small sweet red pepper, chopped
*
DRESSING:
* 2 tablespoons white vinegar
* 1 tablespoon water
* 1 tablespoon lime juice
* 1 tablespoon olive oil
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
Directions
* Carefully peel back corn husk to within 1 in. of bottom; remove
silk. Brush corn with oil. Rewrap corn in husk and 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 and
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 and shrimp, covered, over medium heat for 5-8 minutes or until
asparagus is crisp-tender and shrimp turn pink, turning once.
* Cut corn from cob; place in a large bowl. Cut asparagus into 1-in.
pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl,
whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 2
servings.
Nutrition Facts: 2 cups equals 352 calories, 12 g fat (2 g saturated
fat), 138 mg cholesterol, 719 mg sodium, 38 g carbohydrate, 8 g fiber,
26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1
fat.
Grilled Jerk Shrimp Orzo Salad published in Healthy Cooking
August/September 2010, p64
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