Fridge Foraging: Orzo Salad with Grilled Shrimp

The fridge foraging showdown this week was between gazpacho and orzo salad with grilled shrimp. To be honest, I actually thought the gazpacho was going to win out but am sure glad the orzo salad with grilled shrimp was the victor because it sure was tasty. Also my husband announced that he hates gazpacho so that is lucky for him we didn't have that for dinner. 

Orzo Salad with Grilled Shrimp

• 1 lb peeled and deveined shrimp 
• 1/2 cup plus 2 Tbs. olive oil 
• 1 Tbs. favorite seafood seasoning or a mixture of dried oregano, lemon zest, and paprika
• Salt and pepper
• 2 cups dried orzo pasta
• Juice and zest of 1 large lemon 
• 1 tsp. honey
• 1 tsp. Dijon mustard
• 1/2 red onion, diced
• 2 zucchini, thinly sliced
• 1 cucumber, diced
• 2 ears of corn, kernels removed 
• 4 oz. feta cheese
• Fresh herbs such as mint, parsley, or cilantro

Add shrimp to a medium bowl and toss with 2 Tbs. olive oil and seasoning. Add salt and pepper if not using a seasoning with salt and pepper in it. Let shrimp marinate for about 30 minutes in the fridge. 

Cook the orzo according to the packaging instructions. Once cooked strain and run under cool water. Set orzo aside and allow the pasta to dry slightly. 

In a small bowl make the dressing by combining the remaining cup of olive oil, the juice and zest of the lemon, honey, Dijon mustard, and salt and pepper. Add the red onion and allow the red onion to pickle slightly. 

Assemble the salad by combining the orzo, salad dressing, zucchini, cucumber, corn, feta, herbs, and a pinch of salt and pepper. 

Preheat a grill pan over medium high heat. Grill the shrimp for 4 minutes, flipping halfway through or until the shrimp are firm and pink. 

Serve the orzo salad topped with the shrimp. 

Makes about 4 to 6 servings.