I’ve been thinking of doing a series on grilling this summer because it seems to be a cooking method that a lot of people are intimidated by, when actually it’s quite simple! It just so happens to be one of my favorite ways to prepare food! I love that I can literally throw anything onto the grill and make my whole meal without even turning my oven on, especially when I don’t want to heat up my house in the hotter months! It truly makes easy weeknight cooking that much easier! My grilled lemon, shrimp, and asparagus orzo salad is one of those easy meals that can be prepared on the grill and is perfect for any night of the week or for a weekend BBQ!
When I said I put everything on the grill, I do mean everything…well in this case not the pasta, but ninety percent of these ingredients made it to the grill! I even threw some lemons onto the grill to give them a slight charred flavor that take this vinaigrette to the next level! This shrimp and orzo pasta salad is light and so summery, I can promise that you will want to make it all season long!
I am slightly obsessed with peas and asparagus at the moment and seem to be adding them into everything I make! I love the vibrance that they add to this dish and they pair perfectly with the shrimp and grilled lemon vinaigrette! This recipe is so delicious and perfect for the whole family! It’s quick and easy making it ideal for weeknight cooking!
This dish is not only great for weeknight cooking, it is also a fantastic dish to make for a summer BBQ! You can even swap the pasta for a gluten free version if want to make this dish allergy friendly for you and your guests!
I can’t wait for you to give this dish a try! It’s the ultimate summer dish and you are going to love the flavor combinations!
It is SO good!
Ingredients:
1 Lb. Large Peeled and Deveined Wild Caught Shrimp
2 Lemons, cut in half
1 Bundle of Asparagus
1 Cup Frozen or Fresh Peas
3 Cups Cooked Orzo Pasta
2 Tbsp. Fresh Basil
1 Tbsp. Fresh Dill
1/4 Cup Extra Virgin Olive Oil
1 Tbsp. Red Wine Vinegar
1 1/2 Tsp. Kosher Salt
1 Tsp. Black Pepper
1 Clove of Garlic, finely minced
1 Tbsp. Honey
Avocado or Olive Oil Spray (can use regular olive oil for coating shrimp and asparagus too)
Directions:
Preheat grill to medium high heat (about 375-400 degrees).
Skewer shrimp and then spray with avocado or olive oil spray and season with 1/2 Tsp. Salt and 1/2 Tsp. Black Pepper on both sides evenly.
Cut hard ends off of asparagus and then spray avocado oil spray and season the asparagus and toss to coat thoroughly.
Add shrimp, asparagus, and cut lemons (cut side down) onto the preheated grill.
Cook shrimp for 3-4 minutes on one side and then flip skewers to cook the shrimp on the other side for another 2-3 minutes until shrimp are just pink all the way through.
Flip asparagus after 3-4 minutes as well and cook for another 2-3 minutes on the other side. (You want the asparagus cooked, but still with a little bite on the inside!)
Remove the shrimp, asparagus, and lemons from the grill.
Make the vinaigrette by combining olive oil, garlic, red wine vinegar, the rest of the salt and pepper, and honey into a mason jar. Squeeze the warm grilled lemons into the vinaigrette (careful not to add seeds) and then shake to thoroughly combine.
Layer orzo, peas, basil, dill, grilled shrimp, and grilled asparagus to a large platter and then drizzle the warm vinaigrette over top and toss to combine.
Serve immediately or chilled.
How gorgeous is this salad y’all? Pin this recipe to make all summer long, you won’t regret it!
