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Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

1 1 1 1 1
11
Recipe by
Epicurious Epicurious

Ingredients

  • 8 ozs orzo (about 1 1/3 cups)
  • 61/2 tbsps extra-virgin olive oil (divided)
  • 4 tbsps red wine vinegar (divided)
  • 2 zucchini (medium, about 9 ounces total, cut lengthwise into 1/4-inch-thick slices)
  • 1 yellow bell pepper (or red, quartered)
  • 3 tbsps pesto (purchased)
  • 2 tbsps fresh lime juice
  • 1 lb large shrimp (peeled, deveined)
  • 2 heirloom tomatoes (8 to 10 ounces total, cored, cut into 1/2-inch cubes, about 2 cups)
  • 1/2 cup fresh basil leaves (thinly sliced, plus sprigs for garnish)
  • 8 ozs fresh mozzarella cheese (ball, cut into 1/2-inch cubes)
Servings
6 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 160 Calories from Fat 130
% Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat
Cholesterol 0%
Sodium 10mg 0%
Potassium 330mg 9%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 1g
Vitamin A 10%
Vitamin C 90%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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