Garlic Shrimp Skewers with Lemon-Basil Butter and Avocado Orzo Salad

These garlic shrimp skewers bring together bright lemon zest, fresh basil and a buttery citrus drizzle for a simple, flavorful seafood dinner.

Serve the shrimp over a chilled-style orzo salad tossed with avocado, marinated grape tomatoes, olive oil and lemon for a fresh, satisfying plate.

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Ingredients

4 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the broiler or grill to high. Place the wooden skewers in a wide bowl of water to soak. Bring a large pot of salted water to a boil.
2. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Zest the lemon until you have 1/2 teaspoon zest, then halve the lemon. Pick the basil leaves from the stems, discard the stems and finely chop the leaves.
3. In a medium bowl, combine the tomatoes and white wine vinegar. Season with salt and pepper, toss to coat and set aside to marinate.
4. When the water is boiling, add the orzo. Cook, stirring occasionally, until al dente, 6 to 8 minutes. Drain well.
5. Meanwhile, melt the butter in a small pot over medium heat. Stir in half the chopped basil and a squeeze of lemon juice. Season with salt and pepper, then remove from the heat.
6. Drain the vinegar from the tomatoes. Halve, pit and scoop the avocado from its skin, then cut it into cubes.
7. Add the drained orzo to a large bowl with the tomatoes, avocado, remaining basil, a large drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper and toss gently.
8. Rinse the shrimp and pat dry with paper towels. In another medium bowl, toss the shrimp with a drizzle of olive oil, the lemon zest, garlic and a pinch each of salt and pepper.
9. Remove the skewers from the water. Thread the shrimp onto the skewers and place them on a baking sheet.
10. Broil the shrimp skewers until the shrimp are opaque and firm, 3 to 4 minutes total, flipping halfway through. If grilling, cook the skewers over direct high heat for 3 to 4 minutes, turning as needed, until cooked through.
11. Divide the orzo salad between plates. Top with the shrimp skewers, drizzle with the lemon-basil butter sauce and serve.

Recipe Tips

FAQ

Can I grill the shrimp skewers instead of broiling them?

Yes. Place the skewers over direct high heat and grill until the shrimp are opaque and cooked through, about 3 to 4 minutes total.

How do I know when the shrimp are done?

The shrimp are ready when they turn opaque and feel firm. Since they cook quickly, flip them halfway through and avoid leaving them under the broiler too long.

What allergens are in this recipe?

This recipe contains wheat from the orzo, shellfish from the shrimp and milk from the butter.