Summer Orzo with Shrimp
INGREDIENTS
- ☐ 1/2 cup(s) olive oil
- ☐ 2 tablespoon(s) olive oil
- ☐ 4 cup(s) (about 6 ears) fresh corn kernels, or frozen whole-kernel corn
- ☐ 4 clove(s) garlic, minced
- ☐ 1 package(s) (16-ounce) orzo, cooked according to package directions, drained, and cooled
- ☐ 1 pint(s) cherry tomatoes, halved
- ☐ 1/4 cup(s) chopped basil
- ☐ 2 tablespoon(s) chopped parsley
- ☐ 2 large shallots, minced
- ☐ 4 pepperoncini, stemmed and chopped
- ☐ 2 teaspoon(s) pepperoncini juice
- ☐ 3 tablespoon(s) red wine vinegar
- ☐ 1 large lemon, juice and zest
- ☐ 2 teaspoon(s) salt
- ☐ 2 teaspoon(s) pepper
- ☐ 2 cup(s) grilled shrimp
PREPARATION
1. In a large skillet over high heat, add 2 tablespoons oil and corn, and sauté 3 minutes.
2. Add garlic and cook 2 minutes more, or until fragrant and corn is tender. Let cool.
3. In a large bowl, combine corn, orzo, tomatoes, basil, and parsley, and stir well.
4. In a medium bowl, combine shallots, 1/2 cup olive oil, pepperoncini, vinegar, lemon juice and zest, salt, and pepper; whisk to combine.
5. Pour dressing over salad and toss well. Top with shrimp. Salad can be made up to 6 hours in advance; serve cold or at room temperature.
