Lemon-Basil Shrimp Skewers
with Orzo, Tomato and Avocado Salad
As the cold weather sets in it's all about stews, soups and other hearty meals. With its' bright, summery flavours, this dish may just make you believe it's still summer (almost)!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
170 g
Orzo
(Contains Wheat)
7 g
Basil
255 g
Grape Tomatoes
2 clove
Garlic
1 unit
Avocado
1 unit
Lemon
4 unit
Wooden Skewers
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the broiler to high. (To broil the tomatoes and shrimp.)
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Soak the skewers in a shallow dish of water. Zest, then juice the lemon. Mince or grate the garlic. Roughly chop the basil. Peel, pit and cube the avocado. In a medium bowl, combine the shrimp with a drizzle of oil, garlic and 2 tbsp lemon juice (DO: measure out and double for 4 people).
Roast the tomatoes: Halve the tomatoes. Arrange them on a foil-lined baking sheet, cut-side up. Broil in the centre of the oven until they start to turn golden, 9-12 min (TIP: Keep your eye on them so they don't burn!)
Cook the orzo: Meanwhile, add the orzo to the boiling water and cook until al dente, 9-10 min.
Make the orzo salad: In a large bowl, toss the avocado with the lemon zest, half the basil, remaining lemon juice and a drizzle of oil.
Broil the shrimp: Remove the roasted tomatoes from the baking sheet and add to the bowl. Thread the shrimp onto the skewers and place them on the baking sheet. (TIP: Or broil them un-skewered to save time!) Broil in the centre of the oven until the shrimp turns pink, 3-4 min.
Finish and serve: Stir the orzo into the salad. Season with salt and pepper. Serve the shrimp skewers on a bed of orzo salad. Sprinkle with remaining basil. Enjoy!
