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