Tonight I made one of my hubby's all-time favorite summer meal. It's real simple to make and perfect for a summer evening. Here's what you need, and how you can make it too.
You'll start out by making a vinaigrette:
Whisk together juice from one large lemon (about 1/4 C)
1/2 C good quality extra virgin olive oil
1 TBSP dill (fresh or dried)
3 (or more) cloves of garlic minced
salt and ground black pepper to taste
Pour 1/4 C of the vinaigrette over the shrimp - toss to coat and let marinate 20-30 minutes.
Reserve the remaining vinaigrette for the salad.
Meanwhile, cook 1 - 16 oz package orzo according to the package directions until al dente. While the pasta is cooking prepare these items for the salad:
1/3 C grated parmigiano reggiano
1 can black olives cut in quarters
1 bunch green onions - sliced
chopped fresh parsleyOnce the pasta is done, drain, place into a bowl and toss with the remaining vinaigrette.
Add the parmigiano reggiano, black olives, green onions, and parsley. Toss again.
Thread the shrimp onto skewers - grill over high heat until the shrimp is opaque - turning once.
Serve the shrimp immediately with the pasta.This salad's tangy flavor complements the grilled shrimp really well.
Leftovers are super yummy the next day too - if there are any leftovers that is...