Grilled shrimp salad

Summer has finally returned, with potluck parties and backyard gatherings in tow. Time to flex your culinary muscles and break out some delicious dishes to help the good cheer thrive. Bring this succulent grilled shrimp dish to your next get-together and thrill your friends with its bright and savory flavors.

If you’re headed to a barbecue, prep the salad beforehand and toss in the grilled shrimp fresh off the rack once you’re at the party. If you don’t have access to a grill, simply saute shrimp with olive oil and garlic for about 3 minutes, until cooked through. Make this dish vegetarian by replacing grilled shrimp with juicy grilled yellow bell pepper.

Fresh dill gives this salad a unique kick, but the herb isn’t for everyone. If you’re not a fan of dill, replace with 1/4 cup chopped fresh basil leaves. If you’re making this dish beforehand, leave out the feta cheese and toss it in just before serving to prevent the crumbled pieces from disintegrating. This recipe is also delightful with chopped grilled chicken breast.

Instructions:

Bring a large pot of salted water to a boil, add orzo pasta and cook to package directions, stirring occasionally. Drain cooked pasta and toss in a medium bowl with 1 tablespoon olive oil to prevent sticking. Mince garlic and toss with shrimp and 2 tablespoons of olive oil until thoroughly coated. Grill shrimp over medium heat about 1 1/2 minutes per side until opaque and cooked through. Remove shrimp from grill and allow to settle for 1 minute, then coarsely chop. Chop shallot, green onion, celery, dill, parsley and cucumber and toss with cooked orzo. Add grilled shrimp, feta, garbanzos, lemon zest and juice and red wine vinegar, and toss until combined. Season with salt, fresh pepper and additional olive oil to desired flavor. Garnish with parsley leaves, and serve warm or chilled.