Grilled Shrimp Skewers with Dill Butter and Orzo Salad

Fire up the grill for a taste of summer! These shrimp skewers are grilled to perfection-crisp on the outside, tender and juicy inside. Topped with a rich dill butter that melts into every bite, they’re served over a vibrant orzo salad studded with marinated tomatoes and creamy avocado.

This dish brings together the best of the season: sweet shrimp, fresh herbs and ripe produce. It’s an easy yet impressive meal that’s perfect for weeknight dinners or backyard entertaining.

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Ingredients

1 lb large shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

4 tbsp unsalted butter, softenedView ingredient guideLike ingredientDislike ingredient

2 tbsp fresh dill, choppedView ingredient guideLike ingredientDislike ingredient

1 clove garlic, mincedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 cup orzo pastaView ingredient guideLike ingredientDislike ingredient

1 cup cherry tomatoes, halvedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 tbsp red wine vinegarView ingredient guideLike ingredientDislike ingredient

1 avocado, dicedView ingredient guideLike ingredientDislike ingredient

Wooden skewers, soaked in water for 30 minutesView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine softened butter, chopped dill and minced garlic. Season with salt and pepper. Set aside.
2. Cook orzo according to package directions until al dente. Drain and rinse under cold water.
3. In a medium bowl, toss cherry tomatoes with olive oil and red wine vinegar. Season with salt and pepper. Let marinate while preparing shrimp.
4. Preheat grill to medium-high heat. Thread shrimp onto soaked skewers, about 4-5 per skewer.
5. Season shrimp skewers with salt and pepper. Grill for 2-3 minutes per side, until shrimp are pink and opaque.
6. Remove skewers from grill and immediately brush with dill butter.
7. To serve, divide orzo among plates. Top with marinated tomatoes and diced avocado. Place shrimp skewers on top. Drizzle any remaining dill butter over the salad.

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