Ingredients
- 1/2 cup Zone PastaRx Orzo
- 3 Tbsp Packed Basil Leaves (plus extra leaves for garnish)
- 1 Tbsp Dr. Sears’ Zone Extra Virgin Olive Oil
- 2 Tbsp Lime Juice
- Salt and Pepper (to taste)
- 1 tsp Smoked Paprika
- 1/2 tsp Ancho Chile Powder
- 1 tsp Agave Nectar
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Coriander
- Cayenne Pepper (to taste)
- 3 oz Jumbo Shrimp (shelled and deveined)
- Pam Olive Oil Cooking Spray
- 2 Tbsp Lime Juice
- 8 leaves Lettuce (torn)
- 1/2 Small Red Onion (halved and thinly sliced)
- 2 Tomatoes (sliced 1/4 inch thick)
Nutrition
Calories
339
Carbohydrates
35g
Fat
11g
Fiber
6g
Protein
24g
Instructions
- Prepare Zone PastaRx Orzo according to package directions. Drain and rinse in cold water to stop cooking; drain again.
- Meanwhile, in a blender, puree the basil leaves with the olive oil until smooth. Mix in the 2 tablespoons lime juice, salt and black pepper. Set aside.
- Light a grill or preheat a grill pan.
- In a small bowl, mix the paprika with the chili powder, agave nectar, cumin, coriander and cayenne pepper.
- Spray the shrimp with Pam cooking spray and season all over with the spice mixture. Set aside.
- Prepare Zone PastaRx Orzo according to package directions. Drain and rinse in cold water to stop cooking; drain again.
- Drizzle orzo with 2 tablespoons of lime juice.
- Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through, about 4 minutes.
- Arrange the lettuce, on the plate first tomato and onion slices next, then orzo, and drizzle with the basil oil.
- Top with the shrimp, garnish with the remaining basil leaves and serve.
Zone Products In This Recipe:
