Grilled Shrimp with Lemon-Dill Butter and Orzo Salad

Total Time:
1 hr 35 min
30 min
1 hr
5 min

4 to 6 servings

  • Lemon Dill Butter:
  • 2 cups lemon juice
  • 3 tablespoons finely chopped fresh dill
  • 2 sticks unsalted butter, slightly softened
  • Salt
  • Orzo Salad:
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 tablespoon finely chopped fresh dill
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • 1 pound orzo pasta, cooked al dente, drained
  • 6 ounces feta cheese, crumbled
  • 1 large yellow pepper, finely diced
  • 1 large red pepper, finely diced
  • 1/2 cup kalamata olives, pitted and quartered
  • 2 scallions, finely sliced
  • 1 tablespoon finely chopped fresh oregano
  • Shrimp:
  • 40 jumbo shrimp, peeled and deveined
  • Olive oil
  • Salt and freshly ground pepper
  • 8 medium wooden skewers, soaked in water
  • Lemon-Dill Butter
  • Fresh dill
Lemon Dill Butter:
  • Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.

Orzo Salad:
  • Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.

  • Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

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