Grilled Mexican Whites

4 Servings

cuisine: Mediterranean

meal type: Entrée

technique: Grilled, Sautéed

Sweet Mexican shrimp with orzo pasta in sun-dried tomato butter, teardrop tomatoes, kalamata olives, feta cheese, and arugula oil.

32 Ocean Garden Mexican white shrimp Size 16/20 count peeled, peeled and deveined with tail on 32 12 inch bamboo skewers (soaked in water) Orzo Pasta 1 pound orzo pasta (cooked aldente). Reserve Sun-Dried Tomato Butter 2 lb unsalted butter (softened) 1 cup sun-dried tomatoes (soaked in hot water to soften) Arugula Oil 2 cups extra virgin olive oil 4 oz. arugula oil 1 Tb. lemon juice salt and pepper Garnish 30 Kalamata olives 30 teardrop tomatoes 1 cup crumbled feta cheese



Cook orzo aldente. Reserve.

For Sun-Dried Tomato Butter: In Food Processor, puree butter and tomatoes until it has a whipped butter consistency. Reserve

For Arugula Oil: In a food processor, add arugula. While machine is on, slowly add oil, lemon juice, salt, and pepper to taste; place in squeeze bottle. Reserve

Preheat grill until hot. Place shrimp on skewer in a “Ying Yang” design (tails and heads going opposite ways). Place skewers on grill and cook on both sides until done (about 3 minutes each side). Meanwhile, heat cooked orzo in a sauté pan. Stir in softened sun-dried tomato butter until a deep red color is achieved and butter is well mixed with pasta.

On a large dinner plate, mound the orzo pasta at the top of the plate. Place the grilled shrimp skewer in front, and against the pasta. Garnish with the crumbled feta cheese, kalamata olives, teardrop tomatoes, and drizzle