Orzo With Grilled Shrimp Summer Vegetables And Pesto Vinaigrette Recipes

Steps:

• Cook the orzo in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon oil.
• Prepare the grill to medium-high heat. Whisk 2 tablespoons oil and 2 tablespoons vinegar in a small bowl. Brush the zucchini and bell pepper with the oil mixture, then sprinkle with salt and pepper. Whisk the pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in a small bowl for the pesto vinaigrette. Place the shrimp in a medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
• Grill the zucchini and bell pepper until crisp-tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
• Sprinkle the shrimp with salt and pepper; then grill until charred and cooked through, 2 to 3 minutes per side. Place the shrimp in the bowl with the orzo. Chop the zucchini and bell pepper; add to the bowl with the orzo. Add the remaining vinaigrette, the tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
• Garnish shrimp with basil sprigs and serve cold or at room temperature.
• DO AHEAD
• The ORZO can be made 2 hours ahead. Cover; chill.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
• Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
• Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

Steps:

• Cook orzo in a large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to a large bowl and toss with 1 tablespoon olive oil.
• Prepare barbeque on medium-high heat. Whisk 2 tablespoon oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
• Whisk pesto, lime juice, remaining 3 1/2 tablepoons oil and remaining 2 tablespoon vinegar in small bowl for pesto vinaigrette.
• Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
• Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.
• Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2-3 minutes per side.
• Place shrimp in bowl with orzo.
• Chop zucchini and bell pepper; add to bowl with orzo.
• Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper.
• Can be made 2 hours ahead. Cover and chill. Garnish with basil sprigs and serve cold or at room temperature.