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Orzo shrimp lettuce salad

Orzo Salad with spicy shrimp and romaine lettuce

Spicy shrimp and orzo over a bed of crisp romaine hearts
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Salad
Cuisine world
Servings 2 people

Ingredients
  

Shrimp

  • 1/2 pound jumbo shrimp
  • 1/2 Tbsp Essiespice Coco-For-Garlic ( Sub with minced garlic)
  • 1 Tbsp Essiespice Mango Chili Medley ( Sub with any hot pepper)
  • 1 Tbsp packed chopped parsley
  • 1 Tbsp Persian lime olive oil

Honey Ginger Balsamic vinaigrette

  • 1/4 cup Persian lime olive oil (or any flavored olive oil)
  • 2 Tbsp Honey ginger balsamic
  • 1 tsp Essiespice Coco-For-Garlic (or minced garlci)
  • 1 Tbsp minced parlsey
  • 1 teaspoon lemon juice

Orzo Salad

  • 1 cup cooked orzo (follow package directions)
  • 1 cup cherry tomatoes (some halved)
  • 6 romaine hearts ·washed
  • 1 avocado sliced

Instructions
 

  • Rinse and pad dry shrimp. Transfer into a bowl and add all ingredients for marinade. Mix well, cover with saran wrap and refrigerate for about 30 minutes. Preheat a cast iron skillet, drizzle some olive oil and pan roast shrimp on each side for about 3 minutes.
  • Meanwhile make vinaigrette by combining all ingredients in a bowl and whisk to mix. You can also use a vinaigrette shaker bottle
  • To build salad, layer whole romaine hearts on a plate( you can also chop them up). Add orzo, grilled shrimp, cherry tomatoes and sliced avocado. Finish with a generous drizzle of the honey ginger balsamic vinaigrette and enjoy.