Grilled Shrimp with Lemon-Dill Butter and Orzo Salad

  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
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Ingredients

Lemon Dill Butter:

2 cups lemon juice

3 tablespoons finely chopped fresh dill

2 sticks unsalted butter, slightly softened

Salt

Fresh dill

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

Directions

Special equipment:
8 medium wooden skewers, soaked in water

Lemon Dill Butter:

  1. 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:

  1. 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.

Shrimp:

  1. 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.

Grilled Shrimp with Lemon-Dill Butter and Orzo Salad