Orzo Salad with spicy shrimp and romaine lettuce
Spicy shrimp and orzo over a bed of crisp romaine hearts
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.
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