Date night gets an Italian-inspired upgrade with this easy alfresco dinner
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 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.
