Grilled Mexican Shrimp

With orzo pasta in sun-dried tomato butter, teardrop tomatoes, kalamata olives, feta cheese and arugula oil.

Serves 4

Shrimp:

32 Ocean Garden Authentic Mexican White Shrimp, size 16/20 count peeled, peeled and deveined with tail on
32 12 inch bamboo skewers, soaked in water

Preparation:

Place prawns on skewer in a “Ying Yang” design, tails and heads going opposite ways.

Orzo Pasta

Ingredients:

1 pound orzo pasta

Preparation:

Cook al dente. Reserve.

Sun-dried Tomato Butter

Ingredients:

2 pounds unsalted butter, softened
1 cup sun-dried tomatoes, soaked in hot water to soften

Preparation:

In food processor, purée butter and tomatoes until it has a whipped butter consistency. Reserve

Arugula Oil

Ingredients:

2 cups extra virgin olive oil
4 ounces arugula oil
1 tablespoon lemon juice
salt and pepper

Preparation:

In a food processor, add arugula. While machine is on, slowly add oil, lemon juice, salt and pepper to taste, place in squeeze bottle.

30 Kalamata olives
30 teardrop tomatoes
1 cup crumbled feta cheese

Presentation:

Preheat grill until hot. Place skewers on grill and cook on both sides until done, about 3 minutes each side. Meanwhile, heat cooked orzo in a sauté pan. Stir in softened sun-dried tomato butter until a deep red color is achieved and butter is well mixed with pasta.

On a large dinner plate, mound the orzo pasta at the top of the plate. Place the grilled shrimp skewer in front and against the pasta. Garnish with the crumbled feta cheese, kalamata olives, teardrop tomatoes and drizzle all with arugula oil.

Recipe by: Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA