Skewered Jumbo Shrimp with Orzo Salad

By Ray Lampe, Dr. BBQ

  • 1 cup dry Orzo
  • ½ cup frozen corn, defrosted
  • ½ red bell pepper, finely chopped
  • ½ red onion, finely diced
  • ¼ cup chopped basil leaves
  • 1 clove garlic, crushed
  • Salt
  • Black pepper
  • ½ cup Italian dressing
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • 20 Jumbo Shrimp, peeled and deveined
  • 4 bamboo skewers soaked in water for an hour
  • Olive oil

In a small bowl mix together the salt, pepper, paprika, garlic powder, onion powder, and oregano. Set aside. Cook the orzo per the package directions. When done rinse in cold water and drain thoroughly. Transfer to a large bowl. Add the corn, bell pepper, onion, basil, and garlic. Toss to mix well. Add the dressing and toss again. Add salt and pepper as needed. Cover and set aside.

Prepare the Egg to cook direct at 350°. Skewer the shrimp putting 5 on each. Brush lightly with olive oil. Season the shrimp liberally with the spice mixture. Place the shrimp directly on the cooking grate. Cook for 4 minutes. Flip and cook for another 4 minutes or until the shrimp are opaque. Transfer to a platter to cool. Divide the salad evenly among four plates using a slotted spoon if it’s too wet. Top each plate with 5 of the shrimp.

Makes 4 servings