Summer Grilled Shrimp with Orzo & English Peas

Featuring Persian Lime Olive Oil and Coconut Balsamic
Serves: 6

¾ cup Persian Lime Olive Oil, more for drizzle
¾ cup Coconut Balsamic Vinegar, more for drizzle
6 cloves garlic, minced
½ cup cilantro, chopped and divided into two portions
Juice of two limes
½ teaspoon Sea Salt
¼ teaspoon White Pepper
24 large shrimp (prawns) peeled and deveined
1 lb. orzo
10 ounces English Peas, shelled * Trader Joe’s has packages shelled.


Combine ½ cup Persian Lime Olive Oil, ½ cup Coconut Balsamic Vinegar, garlic, ¼ cup cilantro and juice of one lime in a medium bowl. Add shrimp to bowl, cover and marinate in refrigerator for 30 minutes.


Cook orzo and peas (peas are normally cooked for 90 seconds in boiling, salted water) according to package directions, mix together and drizzle lightly with ¼ c. Persian Lime Olive Oil. Toss thoroughly and season with salt and pepper. Set aside.


Remove shrimp from marinade. Thread three shrimp onto each skewer, leaving ¼ inch space between each shrimp to allow for even grilling. Grill shrimp directly over high heat, basting each side once with marinade. Do not overcook.


Transfer orzo to flat serving platter. Place the shrimp skewers on top of the orzo, drizzling with ¼ c. Coconut Balsamic Vinegar. Garnish with remaining cilantro.