Name: Grilled Shrimp with Lemon-Dill Butter and Orzo Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 cups lemon juice; 3 tablespoons finely chopped fresh dill; 2 sticks unsalted butter, slightly softened; Salt; Fresh dill; 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; 40 jumbo shrimp, peeled and deveined; Olive oil; Salt and freshly ground pepper

Directions

Special equipment:

8 medium wooden skewers, soaked in water

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.

Shrimp:

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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Grilled Shrimp with Lemon-Dill Butter and Orzo Salad

Lemon Dill Butter:

Orzo Salad:

Shrimp:

Special equipment:

Orzo Salad:

Shrimp:

Categories:

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