Orzo with Grilled Shrimp, Bell Pepper, Zucchini & Pesto Vinaigrette

INGREDIENTS:

• 8 Ounces Orzo
• 6 1/2 Tablespoons Olive Oil- Divided
  
• 4 Tablespoons Red Wine Vinegar- Divided
  
• 2 Medium Zucchini- Cut Lengthwise into 1/4 Inch-Thick Slices
  
• 1 Yellow Bell Pepper- Quartered
  
• 3 Tablespoons Prepared Pesto
• 2 Tablespoons Lime Juice
• 1 Pound Uncooked, Peeled & Deveined Shrimp
• 2 Tomatoes- Cored, Cut into 1/2 Inch Cubes
• 1/2 Cup Fresh Basil- Thinly Sliced, Plus Sprigs for Garnish
• 1 8-Ounce Fresh Mozzarella Ball- Cut into 1/2 Inch Cubes

DIRECTIONS:

• Prepare grill to medium-high heat.
• Cook orzo in boiling salted water until tender, but still firm.
• Drain orzo and rinse with cold water.
• Transfer orzo to a large bowl and toss with 1 tablespoon of oil.
• Whisk 2 tablespoons of oil and 2 tablespoons red wine vinegar in a small bowl.
• Brush zucchini and bell pepper with oil mixture and sprinkle with salt and pepper.
• Whisk pesto, lime juice, remaining 3 1/2 tablespoons of oil, and remaining 2 tablespoons red wine vinegar in a small bowl.
• Place shrimp in a medium bowl and toss with 2 tablespoons of pesto vinaigrette.
• Grill zucchini and bell pepper until crisp, but still tender, around 3-4 minutes per side.
• Sprinkle shrimp with salt and pepper and grill until charred and cooked completely through, around 2-3 minutes per side.
• Transfer shrimp to orzo bowl.
• Chop zucchini and bell pepper to bite size pieces and add to orzo bowl.
• Add remaining pesto vinaigrette, tomatoes, sliced basil, mozzarella and toss to combine.
• Season with salt and pepper, garnish with basil sprigs and serve either chilled or at room temperature.

This is a perfect dish to showcase the vegetables of late summer. Although the grilled shrimp is so amazing it could be served alone, it pairs perfectly with the subtle textures and flavors of the produce. Enjoy!