Grilled Jerk Shrimp Orzo Salad - 38g Carbs, 8g Fiber
From: Healthy Cooking August/September 2010, p64
Our taste panel went ga-ga over the heat, seasonings and appearance
of this colorful main-dish salad. Try it! —Eileen Budnyk, Palm Beach
Gardens, Florida
This recipe is: Healthy
Servings: 2
Prep: 25 min
Grill: 25 min
1 large ear sweet corn in husk
1 tsp olive oil
1/3 cup uncooked whole wheat orzo pasta
6 fresh asparagus spears, trimmed
1/2 lb uncooked medium shrimp, peeled and deveined
1 Tbsp Caribbean jerk seasoning
1 small sweet red pepper, chopped
--> DRESSING
2 Tbsp white vinegar
1 Tbsp water
1 Tbsp lime juice
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
Carefully peel back corn husk to within 1 in. of bottom; remove silk.
Brush corn with oil. Rewrap corn in husk and secure with kitchen string.
Grill corn, covered, over medium heat for 25-30 minutes or until tender,
turning often.
Meanwhile, cook orzo according to package directions. Drain and rinse
in cold water; set aside.
Thread asparagus spears onto two parallel metal or soaked wooden skewers.
Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus
and shrimp, covered, over medium heat for 5-8 minutes or until asparagus
is crisp-tender and shrimp turn pink, turning once.
Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces;
add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the
dressing ingredients. Pour over salad; toss to coat.
Servings: 2
Serving Size: 2 cups
Nutrition per Serving:
352 Calories, 12g Fat, 2g Saturated Fat, 138mg Cholesterol, 719mg Sodium,
38g Carbs, 8g Fiber, 26g Protein
Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat
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