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Grilled Jerk Shrimp Orzo Salad

The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
  • Total Time
    Prep: 25 min. Grill: 10 min.
  • Makes
    2 servings

Ingredients

  • 1/3 cup uncooked whole wheat orzo pasta
  • 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 tablespoon Caribbean jerk seasoning
  • 1 medium ear sweet corn, husked
  • 1 teaspoon olive oil
  • 6 fresh asparagus spears, trimmed
  • 1 small sweet red pepper, chopped
  • DRESSING:
  • 3 tablespoons lime juice
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil.
  • On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side.
  • Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.
Nutrition Facts
2 cups: 340 calories, 12g fat (2g saturated fat), 138mg cholesterol, 716mg sodium, 35g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 1 fat.

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