Grilled Lemon Shrimp with Orzo, Asparagus, and Peas

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)

Instructions:

Step 1:

Preheat grill to medium high heat (about 375-400 degrees).

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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.

Step 6:

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.

Notes:

Grilling Tips: Ensure the grill is preheated to prevent sticking and achieve proper grill marks. Flip shrimp and asparagus carefully to avoid breaking.

Vinaigrette: Shake well to emulsify. Use freshly grilled lemon juice for a rich, tangy flavor.

Serving Options: Can be served warm or chilled. Great as a main dish or a side dish.

Substitutions:

Protein: Substitute shrimp with grilled chicken or tofu for a different protein source.
Grains: Use quinoa, couscous, or small pasta shapes instead of orzo for variation.
Herbs: Experiment with other fresh herbs like parsley, mint, or cilantro.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Can be enjoyed cold or reheated gently.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta instead of orzo?

Yes, you can substitute orzo with other small pasta shapes like couscous, quinoa, or even rice for a different texture.

Can I cook this dish without a grill?

Absolutely. You can cook the shrimp and asparagus in a stovetop grill pan or bake them in the oven at 400°F for about 10-12 minutes, turning halfway through.

Can I use dried herbs instead of fresh basil and dill?

Yes, if you don’t have fresh herbs, you can use dried herbs.

Use 1 teaspoon of dried basil and 1/2 teaspoon of dried dill as a substitute.

What can I use instead of red wine vinegar in the vinaigrette?

You can substitute red wine vinegar with white wine vinegar, apple cider vinegar, or lemon juice for a similar tangy flavor.

Can I use other vegetables in this recipe?

Yes, feel free to add or substitute other vegetables like bell peppers, cherry tomatoes, or zucchini for added flavor and variety.

Is it okay to use frozen shrimp?

Yes, frozen shrimp works well.

Just ensure they are fully thawed and patted dry before grilling to prevent excess moisture.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The dish can be enjoyed cold or gently reheated.

Can I prepare this dish ahead of time?

Yes, you can prepare all components ahead of time and assemble just before serving.

The vinaigrette can be made in advance and stored in the refrigerator.

What other proteins can I use instead of shrimp?

You can substitute shrimp with grilled chicken, tofu, or even scallops for a different protein option.

How can I adjust the seasoning if it’s too bland or too salty?

If the dish is too bland, add more salt, pepper, or lemon juice to taste.

If it’s too salty, mix in more orzo or vegetables to balance the flavors.