Grilled Shrimp With Lemon-Dill Butter And Orzo Salad
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)1 tbsp
Dill (finely chopped fresh)1
Salt1 tsp
Lemon Zest (grated)2 cloves
Garlic (finely chopped)170 g
Feta Cheese (crumbled)1 large
Pepper (yellow, finely diced)1 large
Red Pepper (finely diced)Directions:
1
Special equipment: 8 medium wooden skewers, soaked in water Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons
2
Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste
3
Mix well and scrape into a ramekin
4
Refrigerate for 1 hour
5
Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste
6
Mix the pasta, cheese, peppers, olives, and scallions together in a bowl
7
Pour the vinaigrette over and mix to combine
8
Add the oregano and season with salt and pepper to taste
9
Preheat grill to high
10
Toss the shrimp in some olive oil and season with salt and pepper to taste
11
Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice
12
Grill, turning once for 4 to 5 minutes
13
Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter
14
Garnish with fresh dill