Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 6 servings
Ingredients:
1 lb. 16-20 count shrimp, cleaned and de-veined
Marinade:
cup olive oil
2 cloves garlic, peeled and pressed through garlic press or minced
2 kalamata olives, pitted and pressed through garlic press or minced
2 tsp. Greek oregano
1 Tbsp. lemon juice
tsp. sea salt
1/8 tsp. fresh ground black pepper
5 cups water
2 cups low-sodium chicken broth
1 lb. orzo
1 Tbsp. kosher salt
cup extra virgin olive oil
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
1/3 cup chopped kalamata olives
cup crumbled feta cheese
1 tsp. lemon zest
Fresh ground black pepper
Place shrimp in a large Ziploc bag. Combine marinade ingredients and pour over shrimp. Seal, refrigerate and marinate for 20 minutes. Bring water and chicken broth to a boil in a 4 quart pot. Add orzo and salt. Return to a boil and cook for 11 minutes. Drain orzo and set aside. Heat grill. Remove shrimp from marinade and place on skewers. (If using wooden skewers, soak them for 30 minutes beforehand). Grill shrimp for 1 minutes on each side. In large bowl combine cooked orzo, extra virgin olive oil, dill, parsley, olives, feta cheese, lemon zest and black pepper. Pour into serving plate. Remove shrimp from skewers. Place over orzo mixture. Garnish with lemon slices and parsley sprigs.
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