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Grilled Tuscan Shrimp with Lemon Orzo
From Peace Meals
Tuscan Shrimp:
¼ cup olive oil
¼ fresh lemon juice
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1 teaspoon dry mustard
2 teaspoons Dijon mustard
3 cloves garlic, lightly crushed
1 medium onion, diced
½ cup Tuscan peppers (also known as banana, pepperoncini or golden Greek peppers), chopped
½ cup minced fresh parsley
¼ cup minced fresh basil
2 pounds shrimp, peeled and deveined
6 skewers
Lemon Orzo:
1 pound orzo pasta
¼ cup olive oil
Zest of 3 large lemons, finely grated
Juice of 3 large lemons
1⁄8 teaspoon coarse salt
¼ cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
This recipe requires advance preparation. Whisk together the olive oil, lemon juice, salt, pepper and mustards in a medium bowl. Stir in the garlic, onion, peppers, parsley and basil. Add the shrimp and toss to coat. Cover and refrigerate for 2 to 3 hours. Cook and drain the orzo according to package instructions. Place the orzo in a bowl, add the olive oil and let cool to room temperature. Add the lemon zest, juice and salt to the orzo. Stir in the cheese and season with pepper. Preheat the grill to medium-high. Remove the shrimp from the marinade and thread onto the skewers, through the head and tail. Discard the marinade. Grill for 2 to 3 minutes per side or until the shrimp turn pink. Serve over the Lemon Orzo. Serves 6.
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