Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
Photo by Mitchell Feinberg

Ingredients

  • 1 red or yellow bell pepper
  • ½ cup fresh basil leaves
  • 2 heirloom tomatoes (8 to 10 ounces total)
  • 4 tablespoons red wine vinegar
  • 2 medium zucchini or summer squash (about 9 ounces total)
  • 1 8-ounce ball fresh mozzarella cheese
  • fresh basil sprigs
  • + 5 more ingredients
    • 6 ½ tablespoons extra-virgin olive oil
    • 8 ounces orzo
    • 2 tablespoons fresh lime juice
    • 1 pound uncooked large shrimp, peeled, deveined
    • 3 tablespoons pesto

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in sma...

View full recipe at Epicurious

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