Prosciutto-wrapped shrimp with grilled-asparagus orzo
* PLUS Cooking time: 15 minutes
Prosciutto-wrapped shrimp with grilled asparagus recipe Photo by Jodi Pudge
, cut in half
, ends trimmed
, on the vine
- Stir shrimp with garlic, 2 tbsp lemon juice, 1 tbsp oil and 1/4 tsp chili flakes in a medium bowl. Let stand for 10 min.
- Cook orzo according to package directions, omitting salt, 6 to 8 min. Drain well. Transfer to a medium bowl, then stir in dill, 1 tbsp oil and 1/4 tsp salt.
- Preheat grill to medium. Slice each prosciutto piece lengthwise into 4 thin strips. Wrap a basil leaf and a prosciutto strip around each shrimp. Oil grill. Barbecue shrimp, asparagus, cherry tomatoes and 1/2 lemon, cut-side down, until shrimp is pink and vegetables are tender, 3 to 4 min per side. Slice asparagus diagonally into 1-in. pieces and stir into orzo mixture. Divide orzo, shrimp and tomatoes between 2 plates. Squeeze grilled lemon overtop just before serving.
Nutrition (per serving)
- 44 g,
- 42 g,
- 18 g,
- 5 g,
- 995 mg.
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