Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper. Serve with sautéed asparagus for a fine accompaniment.

YIELD: 4 servings (serving size: 1/2 cup orzo mixture and about 7 shrimp)

Ingredients

• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons Olio Mazzone Lemon Infused Olive Oil, divided
• 1 1/2 pounds peeled and deveined jumbo shrimp
• 2 teaspoons bottled minced garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper 

Preparation

• 1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
• 2. While orzo cooks, heat 1 tablespoon of Mazzone Lemon Olive Oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Add teaspoon Mazzone Lemon Olive Oil in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
• 3. Add remaining 1 tablespoon Mazzone Lemon Olive Oil to pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Nutritional Information

• Amount per serving
• Calories: 403
• Fat: 10.4g
• Saturated fat: 4.8g
• Monounsaturated fat: 2.2g
• Polyunsaturated fat: 1.4g
• Protein: 40.1g
• Carbohydrate: 34.7g
• Fiber: 1.7g
• Cholesterol: 276mg
• Iron: 4.3mg
• Sodium: 549mg
• Calcium: 97mg

Recipe adapted from www.myrecipes.com

Faithful Olio Mazzone Olive Oil user and friend of PaneOlio Jan Spangler suggests a citrus spinach and salad with grilled chicken and Mazzone Orange Infused Olive Oil to add zest to a healthy winter favorite!

You'll need:

Boneless Skinless Chicken Breast

1 small can of mandarin oranges in juice

1 bag baby spinach (pre-washed)

A few slices purple onion (or pre-chopped from produce department)

1 can mandarin orange slices (Or Fresh  orange or grapefruit sections from produce dept)

1 little bag (2 oz approx ) sliced almonds.

1 Tablespoon orange juice concentrate

The juice and the zest of one lemon.

1 Tablespoon Mazzone Orange Infused Olive Oil

Directions:

I will say I have a RULE... anytime you BBQ Anything, ever, you Always throw on some extra boneless, skinless chicken breast to keep cooked and on hand.  For this salad I use chicken breast that I have basted at the end of it's cooking with orange juice concentrate (no need to thaw it, just scoop out 2 tbs and use as glaze)  to get a nice black or dark char on the chicken.  Cool, slice, freeze or refrigerate until you need it.  (which will be now for this salad). 

The hard part...Mix throw all the ingredients (except the chicken) into one bowl and toss to coat the fresh spinach with all the toppings.

Lay your pre cooked, pre sliced grilled chicken breast on top the bed of spinach and enjoy!

This salad tastes AWESOME and will not take but 5 min to put together. However , if you let this salad sit for 15 min it is even better... the evoo gets into the spinach deeper,  and wow... so healthy,  love it.

"I can walk in from the barn and have lunch on the table before everyone has washed up.
The trick is having the stuff on hand.    If you are not using chicken breast to top the salad, then sprinkle some Chinese noodles over the top if you like."

Why this combination is SO healthy...? Vitamin C (from citrus fruits and dark-green vegetables) enhances the body's absorption of iron (found in lean meats, fish, beans, and some leafy green veggies) when these foods are consumed at the same time. By adding a few orange  segments that contain vitamin C to a spinach salad, the bioavailability of the iron in spinach also gets a significant boost!