Greek Shrimp and Orzo Salad

(as found on

1-pound large shrimp, peeled and deveined
1 T extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 ½ cups whole wheat orzo, cooked according to package directions
1 cup peeled and diced English cucumber
1 cup halved grape tomatoes
1 cup drained canned garbanzo beans
1 cup drained, chopped canned artichoke hearts
1 cup pitted and chopped kalamata olives
1 cup crumbled feta cheese
½ cup thinly sliced red onion
2 T chopped fresh dill
2 T chopped fresh mint
¼ cup freshly squeezed lemon juice (from 1-2 lemons)
¼ cup red wine vinegar
1 tsp Dijon mustard
½ cup extra-virgin olive oil
1 T minced garlic

Set the EGG for direct cooking with the porcelain coated grid. Preheat the EGG to 500°F/260°C.

If using bamboo skewers, place the skewers in a pan, cover with water, and let soak for 1 hour.

Place the shrimp on the skewers. Brush them with olive oil and season with salt and pepper. Place the skewers on the grid. Close the lid of the EGG and grill for 2 minutes on each side. Transfer the skewers to a rimmed sheet pan. Remove the shrimp from the skewers and place them in a large bowl. Add the orzo, cucumber, tomatoes, garbanzo beans, artichoke hearts, olives, cheese, onion, dill and mint to the bowl and toss to blend.

Combine the lemon juice, vinegar, mustard, olive oil and garlic in a small bowl and whisk to combine. Pour the dressing over the orzo salad and toss well. Season with salt and pepper and serve.

Makes 4 servings.