Real Food Friday: Shrimp Caprese Salad w/ Summer Vegetables, Orzo, & Pesto Vinaigrette

• ⅓ C. Orzo
• 1 ¼ T. Red Wine Vinegar
• ½ Zucchini
• 1 Red Bell Pepper
• 1 T. Pesto
• ½ Lime
• 8 oz. Shrimp
• 1 Tomato (6×6)
• 1 Bunch Fresh Basil (10 leaves)
• 4 oz. Fresh Mozzarella Cheese

Prepare Your Ingredients
Wash and dry your fresh produce. Bring a medium pot of salted water to a boil on high. Dice
the bell pepper and ½ the zucchini (all if small). Medium dice the tomato and mozzarella
cheese. Thinly slice the fresh basil. Pat shrimp dry and set aside in a bowl.

Cook the Orzo
Add the orzo to the boiling water. Cook about 10 min. or until it is firm but tender. Drain,
transfer to a large bowl, and toss with ½ tsp. olive oil.

Prep the Shrimp & Veggies
Whisk together 1 Tbsp. olive oil & 1 Tbsp. of the red wine vinegar in a bowl. Add the zucchini &
bell pepper to the oil & vinegar mixture, season with salt & pepper to taste, and toss to coat, and set aside. Squeeze the juice of ½ lime into a medium bowl and combine with the pesto, 1 Tbsp. olive oil, and the remaining red wine vinegar. Whisk together to make the pesto vinaigrette. Add 2 Tbsp. of the pesto vinaigrette you just made to the shrimp and toss to coat.

Cook the Veggies & Shrimp
Heat 1 tsp. olive oil in a medium pan over medium high heat. Sauté the zucchini and bell
pepper until crisp tender; 2-3 minutes. Transfer veggies to the bowl with the orzo. In the same
pan you cooked the veggies, add the shrimp and sauté over medium-high heat about 2 minutes
per side or until cooked through and slightly pink (if pan dries add a bit more oil).

Plate your Meal
Place the shrimp in the bowl with the orzo. Add remaining vinaigrette, tomatoes, sliced basil,
and mozzarella. Toss to combine. Season to taste with salt and pepper. Enjoy!

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