This past weekend Phil and I traveled to Virginia for my cousin’s wedding, and what a beautiful one it was! We loved getting to catch up with family, and dance the night away celebrating Turner and Ginna. Ginna looked gorgeous, and the wedding could not have been more perfect!
It was a quick trip, and we had to hurry back to Columbia on Sunday to get ready for the week. The heat we’ve recently had has been tough, and we both wanted something light for supper that night. We each tossed out ideas, and finally decided on some kind of salad. To make the “perfect summer salad”, I picked up some fresh summer vegetables, frozen shrimp, and mixed it with orzo and light dressing.
As with any salad, you can use your own mix of vegetables and protein. We both love shrimp in the summer, so we selected about 1/2 pound, and coated them in olive oil, cumin, lime juice, garlic, and salt/pepper. Some say you can do “one pan” roasting with shrimp and vegetables, but I have yet to be successful at this (will take any and all suggestions!). This results in me probably using too many dishes. A quick tip with “thawing” shrimp is to run cold water over it, this helps to break up the ice and keep them “fresh”tasting. We always try to keep some form of frozen seafood in the freezer; this helps with quick meals or protein for a salad. Plus, it’s half the cost of fresh seafood and lasts longer!
You don’t have to use orzo either, you can use any pasta or grain of your choice. I love cold orzo salad, so this perfect for lunch the next day when I didn’t have time to heat things up. Top it with your favorite cheese, and dressing (we used feta). Salads don’t have to be necessary lettuce, tomatoes, cucumbers, etc. You can make them fun with mixing up your favorites, and it offers you a variety. This a perfect light meal to enjoy with friends, or to have for lunch prep during the week! See the recipe below, and comment on your favorite “summer salad”.
Summer Shrimp Orzo Salad
- 1/2 pound frozen shrimp
- 1 tsp cumin
- Juice of 1 lime
- 1 tsp salt
- 1 tsp pepper
- 1 Red Pepper
- 1/4 Red Onion
- 1 Tbsp Avocado Oil
- 2 cups Okra (cut up)
- 1/2 Cucumber
- 2 cups Spinach
- 1 tbsp Champagne Vinaigrette or dressing of coice
Preheat oven to 400 degrees. Coat your vegetables in avocado oil, and sprinkle some salt and pepper. Roast for 25 minutes.
While your vegetables start cooking, heat water on the stove and bring to a boil. Cook your orzo until al dente. Mix your shrimp in a bowl, and lay out on a baking sheet. Roast for 12 minutes.
Slice up your cucumber and mix with orzo and spinach. Drizzle on your favorite dressing and enjoy on your deck one cozy summer night!