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Shrimp with Orzo and Corn Salsa

Wine Pairing: Rex Goliath Pinot Grigio

Ingredients

• ½ cup extra-virgin olive oil
• ½ cup rice wine vinegar
• Juice of 2 limes
• 1 tsp cumin powder
• ¼ tsp garlic powder
• ½ tsp ancho chili powder
• Salt and pepper
• 2 ears cooked sweet corn
• 1 bell pepper, small dice
• 1/2 Vidalia onion, small dice
• 1 jalapeño pepper, seeds and ribs removed, minced
• 1 pint grape tomatoes, halved
• Fresh cilantro, chopped
• Lime wedges
• 2 cups cooked orzo
• 16 extra large shrimp (about 1 lb)

Directions

Soak skewers in water for 30 minutes to prevent burning.

In a measuring cup, blend together oil, vinegar, lime juice, cumin, garlic, and ancho chili; salt and pepper to taste. Cut corn kernels from cobs. In a large bowl, combine corn, bell pepper, onion, jalapeño, tomatoes, and cilantro.

Peel and devein shrimp, leaving some of the shell on the tail ends to keep them from drying out. Pat shrimp dry with paper towel. Thread shrimp onto skewers so they don’t touch. Lightly brush shrimp with olive oil. Place on lightly oiled grill until just cooked, about 2 minutes per side.

To salsa bowl, add orzo and ½ dressing; gently combine. To serve, plate orzo and salsa. Top with shrimp skewers, drizzle with reserved dressing, and garnish with cilantro and lime wedges.