Tuscan Shrimp with Lemon Orzo
Nutrition Information
  • Serves: 6
  • Calories: 373
  • Fat: 12g
  • Carbohydrates: 33g
  • Sodium: 439mg
  • Fiber: 1g
  • Protein: 29g
  • Cholesterol: 175mg
Type: Entree
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Ingredients
  • Tuscan Shrimp:
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, lightly crushed
  • 1 small onion, diced
  • ½ cup Tuscan Pepperoncini peppers, chopped
  • ½ cup minced fresh basil
  • 1½ pounds extra-large shrimp (about 20 shrimp), peeled and deveined
  • 4 skewers
  • Lemon Orzo:
  • 8 oz. orzo pasta
  • 2 tablespoons olive oil
  • Zest of 1 lemons
  • Juice of 1 lemon
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • ¼ teaspoon each salt & freshly ground pepper
Instructions
  1. Whisk together the olive oil, lemon juice, salt, pepper and mustards in a medium bowl. Stir in the garlic, onions, peppers and basil. Add the shrimp and toss to coast. Cover and refrigerate for 2 to 3 hours.
  2. 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 and juice to the orzo. Stir in the cheese and season with salt and pepper.
  3. 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.
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