Shrimp And Orzo Salad With Balsamic Vinaigrette

Balsamic Vinaigrette
1 clove Garlic, minced
1 tbsp. Brown sugar
1 - 2 tbsp. Dijon mustard
1/2 cup White balsamic vinegar
1/2 cup Olive oil
Salt and pepper to taste

Salad
2 bunches Asparagus, trimmed
6 cups Water
1 1/2 lbs. Medium shrimp, unpeeled
16 oz. Orzo, cooked
1  14 oz. can Artichoke hearts, halved
1 Red bell pepper, chopped
1/2 cup Fresh basil, finely chopped
2 tbsp. Fresh oregano, chopped
6 cups Gourmet salad greens
Grated parmesan cheese

Balsamic Vinaigrette
Combine the garlic, brown sugar, Dijon mustard and balsamic vinegar in a blender. Process until blended, adding the olive oil in a fine stream. Season with salt and pepper. Store in an airtight container in the refrigerator until serving time.

Salad
Steam the asparagus, covered, for 8 minutes or until tender crisp. Plunge the asparagus into cold water in a bowl, drain. Bring 6 cups water to a boil in a saucepan and add the shrimp. Boil for 3 to 5 minutes or until shrimp turn pink. Rinse with cold water; drain. Peel and devein shrimp.
Combine the cooked shrimp, orzo, artichoke hearts, bell pepper, basil and oregano in a large salad bowl. Toss with Balsamic Vinaigrette.

To serve: arrange 1 cup of the salad greens on a plate. Top with some of the asparagus spears. Spoon the prepared shrimp and orzo mixture over the asparagus. Sprinkle with parmesan cheese.

Mary Ann Massolio         


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