INGREDIENTS
1 lb shrimp 16-15 count
1 cup orzo pasta uncooked
1/2 cucumber chopped
1 green bell pepper chopped
1 cup cherry tomatoes halved
1/2 cup green olives halved
FOR THE DRESSING
4 tbsp extra virgin olive oil
4 tbsp red wine vinegar
1 lemon halved
2 cloves garlic minced
1 tsp kosher salt
2 tsp fresh cracked pepper
1 tsp ground oregano
INSTRUCTIONS
bring a pot with 4 quarts of water and 1 tbsp of kosher salt to a boil. Add orzo pasta and cook until al dente; about 10 minutes. Drain and set aside;
In a small bowl, combine olive oil, red wine vinegar, the juice from lemon, minced garlic, salt, pepper, and oregano, whisk until combined. Set aside
To cook shrimp, use 1/4 of the oil vinegar dressing and pour into a bag with shrimp, shake until coated. Take another 1/4 of the oil vinegar dressing and put it in a bowl for basting shrimp while you grill.
With grill pre-heated to about 500 F grill shrimp over indirect heat, basting with the oil vinegar dressing as needed. Cook until opaque. Optionally bring shrimp over direct heat at the last minute to give the shrimp a little char.
In a large bowl combine, orzo pasta, remaining oil vinegar dressing, olives, cucumber, tomatoes, and bell pepper. Stir until evenly coated. Mix in shrimp and serve. Enjoy!