Ingredients
1/3 cup uncooked whole wheat orzo pasta1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined1 tablespoon Caribbean jerk seasoning1 medium ear sweet corn, husked1 teaspoon olive oil6 fresh asparagus spears, trimmed1 small sweet red pepper, choppedDRESSING:3 tablespoons lime juice1 tablespoon water1 tablespoon olive oil1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Cook orzo according to package directions. Rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil.
On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side.
Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.
