Trying to hold onto summer? Yes, me too. I think it's time to let go though. I tried holding on by whipping up this quick salad last night. It's a roasted shrimp and tomato orzo salad with a wonderful cilantro lime vinaigrette (had cilantro and limes left over from Mexican Night...nothing goes to waste).
When I say this was simple...that's really what I mean. Let's cook.
Roasted Shrimp and Tomato Orzo Salad
- 1 1/2 cups of cooked orzo
-1 pint of cherry or grape tomatoes
-1 pound of shrimp, peeled & deveined
-1/4 cup of each, chopped carrots, sweet onion, peas, sweet peppers, and cilantro
- 1 tablespoon of olive oil
- 1/3 cup of cilantro lime vinaigrette (recipe below)
- salt and pepper
In a 400 degree oven, roast tomatoes until they begin to burst and release their juices (8-12 minutes). Season shrimp with salt and pepper and toss in olive oil. Roast in oven until just cooked. While still warm, toss roasted tomatoes and shrimp with cooked orzo, carrots, onions, peas, sweet peppers, cilantro, and vinaigrette. You can eat at room temperature or chilled.
*a squeeze of lime right before serving is a great flavor accompaniment.
Cilantro Lime Vinaigrette
1/4 cup of really good olive oil
2 tablespoons of red wine vinaigrette
the zest and juice of 1 lime
1 tablespoon of dijon mustard
1 tablspoon of finely chopped cilantro
1 clove of garlic, finely minced
1 tablespoon of salt
Combine all ingredients well.
That's it. I told you it was simple!
Orzo...the new rice - lol.
Tomatoes for roasting.
Cilantro, red bell peppers, onions - nothing better!
Shrimp! They've really been on sale a lot.
The finished product!