Garlic Olive Oil Lemongrass Mint Balsamic Seafood SaladMissy - Blissbranding Digital Specialist
3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes halved
1⁄4 cup fresh chopped mint
1/4 cup Coronado Taste of Oils Lemon Grass Mint Balsamic
1 tablespoon Dijon mustard
1/4 cup Coronado Taste of Oils Garlic Olive Oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3⁄4 cup feta cheese, crumbled
16 medium shrimp (21-20’s), peeled and de-veined
Combine orzo, cucumber, green onions, and tomatoes in a large bowl.
Place mint, Coronado Taste of Oils Lemon Grass Mint Balsamic, mustard, Coronado Taste of Oils Garlic Olive Oil and salt & pepper to taste in a salad shaker and shake until blended.
Pour the vinaigrette over the orzo mixture and stir well to combine.
Gently fold in the feta cheese.
Heat oven to 450 degrees.
Brush shrimp with Coronado Taste of Oils Garlic Olive Oil and season with salt and pepper, place shrimp on non-stick sheet pan and roast until pink (4-6 minutes).
Divide prepared orzo salad among 4 salad plates and top with 4 shrimp.
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