Greek Shrimp & Orzo Salad
Orzo is a type of pasta the size and shape of a grain of rice. It is used throughout the Middle East and the Mediterranean and is particularly popular in Greece. This orzo salad is loaded with other ingredients that are commonly used throughout Mediterranean countries—artichokes, garbanzo beans, mint, dill, and kalamata olives. Removing the pits from kalamata olives is easy. Just set the olive on a cutting board and hit it with the flat side of a large knife. The pit can then be easily separated. The salad will be most delicious if the shrimp are cooked just before needed: Chilling shrimp permanently hardens them.
1 pound large shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups whole wheat orzo, cooked according to package directions
1 cup peeled and diced English cucumber
1 cup halved grape tomatoes
1 cup drained canned garbanzo beans
1 cup drained, chopped canned artichoke hearts
1 cup pitted and chopped kalamata olives
1 cup crumbled feta cheese
1/2 cup thinly sliced red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1/4 cup freshly squeezed lemon juice (from 1 to 2 lemons)
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 tablespoon minced garlic
Equipment: 6 bamboo or metal skewers
Set the EGG for direct cooking at 500ºF.
If using bamboo skewers, place the skewers in a pan, cover with water, and let soak for 1 hour.
Place the shrimp on the skewers. Brush them with olive oil and season with salt and pepper. Place the skewers on the grid. Close the lid of the EGG and grill for 2 minutes on each side. Transfer the skewers to a rimmed sheet pan. Remove the shrimp from the skewers and place them in a large bowl. Add the orzo, cucumber, tomatoes, garbanzo beans, artichoke hearts, olives, cheese, onion, dill, and mint to the bowl and toss to blend.
Combine the lemon juice, vinegar, mustard, olive oil, and garlic in a small bowl and whisk to combine. Pour the dressing over the orzo salad and toss well. Season with salt and pepper and serve.
—From Big Green Egg Cookbook/Andrews McMeel Publishing