Prosciutto-wrapped shrimp with grilled-asparagus orzo

11

PREP TIME

15 min

Makes

2 Servings

* PLUS Cooking time: 15 minutes
Prosciutto-wrapped shrimp with grilled-asparagus orzo

Prosciutto-wrapped shrimp with grilled asparagus recipe
Photo by Jodi Pudge


Ingredients

  • 8 raw colossal-sized shrimp , peeled
  • 2 garlic cloves , minced
  • 1 lemon , cut in half
  • 1/2 cup orzo
  • 3 tbsp chopped fresh dill
  • 2 slices prosciutto
  • 8 fresh basil leaves
  • 1/2 bunch asparagus , ends trimmed
  • 200-g container cherry tomatoes , on the vine
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp hot-red-chili-flakes

Instructions

  • 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)

  • Calories
  • 503,
  • Protein
  • 44 g,
  • Carbohydrates
  • 42 g,
  • Fat
  • 18 g,
  • Fibre
  • 5 g,
  • Sodium
  • 995 mg.
Wine Pairings

Fruity bubbles
Sparkling rosés are a versatile food partner. Freixenet Cordon Rosado delivers raspberry and whitepeach notes perfect for the fresh flavours in this dish. Freixenet Cordon Rosado, Spain, $15.

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