from www.epicurious.com
Orzo and shrimp main dish
Salad: 8oz. orzo (1-1/3cup), 6-1/2 T olive oil, divided, 4 T. red wine vinegar, divided, 2 med. zucchini or summer squash cut lengthwise into 1/4 inch thick slices, 1 red or yellow bell pepper - quartered, 3 T. pesto, 2 T. fresh lime juice, 1 lb. uncooked large shrimp, peeled, deveined, 2 tomatoes, cored, cut into 1/2 inch cubes (2 cups), 1/2 cup thinly sliced fresh basil leaves, 1 8oz. ball fresh mozzarella cheese, cut into 1/2 inch cubes.
Cook orzo in salted water. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss w/1 T. oil.
Oil Mixture: Whisk 2 T. oil and 2 T. vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.
Dressing: Whisk pesto, lime juice, remaining 3-1/2 T oil, remaining 2 T. vinegar in small bowl. Place shrimp in medium bowl. Add 2 T. pesto vinaigrette; toss to coat.
Grill zucchini and bell pepper until crisp-tender; about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with s/p; grill until charred and cooked through; 2-3 min. per side. Place shrimp in bowl with Orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigreete, tomatoes, sliced basil, and mozzarella; toss to combine. Season with s/p.
Snow Peas
Saute lightly with 1 T olive oil, chopped garlic and shallots.
Homemade Bread
