Grilled Shrimp With Orzo Salad

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 parsley

Once 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...