Serves : 4                            Preparation Time : 30  minutes

Ingredients

• For the Vinaigrette
• 1 teaspoon                 lemon zest
• 1/2 cup                       fresh lemon juice
• 1/4 cup                       olive oil
• 1 tablespoon              finely chopped fresh dill
• 1 teaspoon                 minced garlic
• 1/2 teaspoon             kosher salt
• 1/4 teaspoon             freshly ground pepper

• For the Salad
• 16                               Jumbo shrimp , peeled and deveined
• 1 cup                          orzo pasta
• 2 oz                            feta cheese
• 3/4 cup                      finely diced red bell pepper
• 1/3 cup                      pitted kalamata olives, quartered
• 2 tablespoons           thinly sliced scallions, including tender green parts
• 1 1/2 tablespoons     finely chopped fresh oregano
• 4 METAL SKEWERS, or bamboo skewers soaked in water for at least 30 minutes.

To make the vinaigrette : In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.

Bring a medium saucepan 3/4 full of salted water to the boil. Add the Orzo pasta and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and toss well. Add the bell pepper, kalamata olives, scallions and oregano. Toss again.

Thread shrimp onto skewers. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.

Serve the shrimp immediately with the pasta.

NOTES : This is a fun recipe. You can change the seafood, (I used both shrimp and scallops), and change the cheese in the salad to suit your taste. Be generous with the herbs, salt and pepper. Prep all the ingredients early in the day, so all you have to do is throw the past salad together and then cook the seafood. The hot pasta kind of melts the cheese. You could even do this recipe with grilled chicken

Suggested Wine : A fresh crisp Pino Grisio compliments this meal.

Recipe by : Weber Grill

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Serving Size  : 4                                    Preparation Time : 15 minutes

Ingredients:

• 2 pounds                            SHRIMP, (the larger the better)
• 1/2 cup                               olive oil
• 2 teaspoons                       finely chopped garlic
• 2 tablespoons                   finely chopped fresh parsley
• 2 tablespoons                   fine fresh bread crumbs
• 1/8 teaspoon                    crushed red pepper
• 1/2 teaspoon                    dried crushed oregano
• Salt and fresh ground pepper to taste

Preheat broiler to high.

Split the shrimp down the back side. Rinse and pat dry. Or, peel them but leave the last tail segment intact. Rinse and drain well.

Add the remaining ingredients to the shrimp and toss to coat evenly and well.

Line a baking dish with foil and arrange the shrimp over it.

Place the shrimp under the broiler about three to four inches from the source of heat.  Broil 5 to 6 minutes. It is not necessary to turn the shrimp as they cook. Baste the shrimp and serve hot with curried sweet peppers and rice.

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NOTES :  Quick and easy. Don’t over cook. If you double the recipe, go easy on the olive oil. Serve as an appetizer with chunks of French bread to dip in the juices.

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