Grilled Shrimp with Lemon-Dill Butter and Orzo Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 681
- Total Fat
- 47
- Saturated Fat
- 20
- Carbohydrates
- 53
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 15
- Cholesterol
- 120
- Sodium
- 620
Ingredients
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 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- 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.
Lemon-Dill Butter
- 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.