Grilled Veggie and Shrimp Orzo Salad
Ingredients
The salad
-
32
oz
raw, peeled jumbo shrimp
-
2
large
zucchinis
-
2
large
yellow squash
-
1
small
red onion
-
2
large
red peppers
-
16
oz
Banza 'rice' or orzo
-
1/2
pint
cherry tomatoes, halved
The dressing
-
1/2
cup
olive oil
-
1/3
cup
red wine vinegar
-
3
tbsp
lemon juice
-
4
cloves
garlic, minced
-
1
tsp
salt
-
1/2
tsp
pepper
-
3
tbsp
fresh dill
Instructions
- Chop all veggies into large chunks or slices and spray with non-stick spray.
- Preheat the grill to medium-high heat and spray it with non-stick spray.
- Spray a large piece of aluminum foil with non-stick spray, add shrimp, and place on the grill, creating a side wall with the foil.
- Add all veggies directly to the grill, close the lid, and cook for 4 minutes.
- After 4 minutes, flip the veggies and stir the shrimp, cooking for another 4 minutes.
- Turn off the grill and remove shrimp and veggies, letting them cool.
- Cook and drain the Banza rice or orzo according to package instructions.
- In a large bowl, mix olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
- Add the cooked orzo and sliced tomatoes to the bowl.
- Chop the grilled veggies into small pieces and add them to the bowl along with the shrimp and fresh dill, stirring to combine.
- Serve warm or let cool before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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