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Grilled Shrimp with Greek Orzo
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Serves 4
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Ingredients:
3/4 lb orzo, cooked to al dente
1 cucumber, seeded,quartered lengthwise
1 pint grape tomatoes, halved
1/4 cup chopped dill, more for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, more for brushing shrimp
Salt, to taste
Fresh ground pepper, to taste
3/4 lb feta cheese, crumbled
8 tiger prawns, peeled,de-veined
Directions:
Combine orzo, cucumber and tomatoes in a mixing bowl. Set aside. Combine dill, vinegar and Dijon mustard in a blender, blend until smooth. Add olive oil to blender, blend well. Season with salt and pepper. Pour mixture over orzo mix. Stir to combine. Fold in feta cheese.
Bring grill to high heat. Brush prawns with olive oil. Season with salt and pepper. Once grill is hot, place prawns on grill and cook for 2 minutes per side.
Spoon orzo salad on serving plates. Top each orzo salad with a prawn. Garnish with dill.
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Grilled Shrimp with Greek Orzo
Serves 4
Ingredients:
3/4 lb orzo, cooked to al dente
1 cucumber, seeded,quartered lengthwise
1 pint grape tomatoes, halved
1/4 cup chopped dill, more for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, more for brushing shrimp
Salt, to taste
Fresh ground pepper, to taste
3/4 lb feta cheese, crumbled
8 tiger prawns, peeled,de-veined
Directions:
Combine orzo, cucumber and tomatoes in a mixing bowl. Set aside. Combine dill, vinegar and Dijon mustard in a blender, blend until smooth. Add olive oil to blender, blend well. Season with salt and pepper. Pour mixture over orzo mix. Stir to combine. Fold in feta cheese.
Bring grill to high heat. Brush prawns with olive oil. Season with salt and pepper. Once grill is hot, place prawns on grill and cook for 2 minutes per side.
Spoon orzo salad on serving plates. Top each orzo salad with a prawn. Garnish with dill.
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