This post is sponsored by Santa Rita Wines. As always, opinions are my own!
There’s nothing I love more than the smell of outdoor BBQs and grills during the summer; the aroma is absolutely intoxicating. My apartment building does not allow grills on our patios, but fortunately, I got this grill pan last year as an early birthday present and it’s one of those items that I use way more frequently than I ever thought I would. I make everything from fish tacos to steaks on it, but I think this season, I’m going to be using it for this grilled shrimp orzo salad, which will be on heavy rotation.
This salad is something that I adapted from an orzo salad my mom makes frequently. She loads hers with fresh vegetables, feta, and a drizzle of olive oil and it’s so delicious, I could eat it as dinner alone. My version takes juicy, tender shrimp and grills them to perfection using a heavy sprinkle of Badia Complete Seasoning. It’s smoky from the cumin and has a nice blend of garlic and other seasonings that make it perfect in this salad. I put spinach, cherry tomatoes, green onions, and toss it in a lemony vinaigrette and then top it with the grilled shrimp.
The best part about this grilled shrimp orzo salad is that it pairs perfectly with wine – and one of my favorite bottles lately is Santa Rita 120 Sauvignon Blanc. I love grilled foods that are a little lighter like this salad because they complement the wine so well. Neither is overpowering one another, they are just the perfect balance. Both their red and white wines are perfect for grilling this summer, and for more inspiration, be sure to check out the video recipe below from Santa Rita.
Ingredients
- 15-20 shrimp, peeled, de-veined, and patted dry
- Badia Complete seasoning
- Olive oil
- 1 cup (uncooked) orzo, cooked according to the package and drained
- 2-3 cups of fresh spinach
- 1 small container of cherry tomatoes, halved
- 1 large green onion, thinly sliced
- Juice from half a lemon
- Salt and pepper
Instructions
- Season the shrimp on both sides with a generous sprinkling of Badia Complete seasoning. Heat a grill over medium high heat and put a thin layer of olive oil on it so the shrimp will not stick. Cook the shrimp on both sides until pink, being careful not to overcook.
- In a large bowl, combine the orzo, spinach, cherry tomatoes and green onions. Add in the lemon juice and a generous drizzle of olive oil to coat. Mix well, season with salt and pepper to taste and top with the grilled shrimp. Cover and let sit in the fridge for at least one hour and serve immediately.
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Looks healthy and good, but an apartment with a no-grill policy would be a deal-breaker for me!
I know!! I have a pretty big porch so I was looking forward to getting a grill and then…nope. It was disappointing to say the least! And thanks! 🙂