Greek Grilled Shrimp and Orzo Salad

Looking for a great summer grilling recipe? Look no further. This recipe for Greek grilled shrimp and orzo salad is cool, fresh, crispy, healthy and delicious. It has a rainbow of colors, and it’s packed with flavor. It combines the ingredients of a traditional Greek salad – tomatoes, red onion, green bell pepper, kalamata olives and olive oil – with orzo, a staple of Greek cuisine, and Greek-marinated shrimp.

Of course, you can enjoy this dish any season, but it’s perfect on a hot day. Great as an entrée, or drop the shrimp and make it as a side dish for your next potluck or cookout. Enjoy!

Serves: 6
Prep time : 45 minutes
Cooking time: 6 minutes

Ingredients:

1 ½ pound shrimp, peeled and deveined
½ cup fresh oregano, finely chopped, divided
2 garlic cloves, minced
2 tablespoons lemon juice
Salt
Pepper
1/3 cup olive oil, plus 2 tablespoons
3 whole lemons, cut into halves
1 green bell pepper, chopped
½ red onion, chopped
1 pint cherry tomatoes, cut in half
1 cucumber, cut into quarter lengthwise and then chopped
¾ cup kalamata olives
4 ounces feta cheese
4 cups orzo cooked al dente (2 cups pre-cooked)

Directions:

1.    Whisk together minced garlic, ¼ cup oregano, lemon juice and 1/3 cup olive oil. Pour over shrimp and marinate 30 minutes.
2.    Mix together orzo and two tablespoons olive oil. Stir in green bell pepper, onion, cherry tomatoes, cucumber, olives, cheese and remaining ¼ oregano. Refrigerate until ready to add shrimp.

3.    When grill is hot, grill shrimp over direct heat for about three minutes on each side.

4.    Meanwhile, grill lemons, flesh side down for about three minutes.

5.    Remove shrimp from grill, and let sit for about 10 minutes to cool. Stir into orzo salad.

6.    Serve with grilled lemon as a garnish.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Moroccan Dry-Rubbed Salmon

Serves four. Prep time 5 minutes. Cooking time 8 minutes.

Ingredients:

4 salmon filets
Salt and pepper to taste

Dry rub:

1 tsp paprika
½ tsp ground ginger
½ tsp cinnamon
½ tsp cumin
¼ tsp mustard powder
¼ tsp nutmeg
Pinch of crushed red pepper flakes (adjust to taste)

Directions:

1.    Mix all dry rub ingredients together
2.    Pat salmon dry. Sprinkle with salt and pepper.
3.    Gently rub salmon with dry rub ingredients.

4.    Grill salmon over direct heat, skin-side down and covered, for eight minutes. Do not turn. Salmon is ready when it flakes easily. Remove and enjoy!

 
This dry rub is also great with chicken!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Grilled sugar snap peas

Serves four. Prep time 2-3 minutes. Cooking time 6-8 minutes.

These are delicious and super easy if you have a grilling pan. You can do them plain, or toss in some other veggies, like onions, peppers, or mushrooms.

Shown here with diced red onion

Ingredients:

4 cups sugar snap peas
1 tbsp olive oil
Salt and pepper to taste
Optional: Diced onions, chopped green peppers, sliced mushrooms, etc.

Directions:

1.    Place peas in large, resealable plastic bag.
2.    Add olive oil and toss to coat. Sprinkle with salt and pepper, toss again.
3.    Place grill pan on hot grill. Let it get hot for a couple minutes, then add peas.
4.    Cook for 6-8 minutes, turning/stirring once. Remove and enjoy!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter! 

Grilled Cinco de Mayo Recipes

If you’ve been waiting to break out your grill for the spring and summer seasons, Cinco de Mayo is the perfect day to get things started. And this year, it falls on a weekend!

Triple-grilled enchiladas!

Grilled chicken, steak or shrimp fajitas are always a good way to celebrate (along with plenty of Tecate, Corona and margaritas, of course), but this year, why not try something new? Here are some great grilling recipes to wow the crowds at the year’s Cinco de Mayo fiesta:

Dips and appetizers:

Pulled pork nachos

Queso blanco with grilled corn

Grilled corn salsa

Main dishes:

Grilled enchiladas

Southwestern grilled mahi mahi

Carnitas burritos

Grilled pork tenderloin and red slaw tacos

Grilled fish tacos

Sides:

Southwestern style grilled corn on the cob

Kickin’ asparagus

Grilled avocado stuffed with salsa and sour cream

Dessert:

Grilled strawberries with grilled cinnamon-sugar tortillas (try with any fruit!)

Grilled Curry-Spiced Asparagus

Serves 2-4. Prep time 5 minutes. Cooking time 10 minutes.

 
Ingredients:

1 bunch asparagus, trimmed
2 tbsp olive oil

Curry rub:

2 tsp curry powder
½ tsp cumin
½ tsp dry mint leaves
¼ tsp crushed red pepper (adjust to taste)
Salt and pepper, to taste

Directions:

1.    Place asparagus in large, resealable bag, and toss with olive oil to coat.
2.    Combine all dry rub ingredients. Pour over asparagus and toss to coat.
3.    Grill asparagus, covered, for about 10 minutes, turning once. Enjoy!

For a delicious, healthy meal, try it with brown rice and grilled curry-rubbed salmon with cucumber sauce.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!  

Grilled Curry-Rubbed Salmon with Cucumber Sauce

Serves 4. Prep time 5 minutes. Cooking time 8 minutes.

 
Ingredients:

4 salmon filets
Salt and pepper, to taste

Curry rub:

2 tsp curry powder
½ tsp cumin
½ tsp dry mint leaves
¼ tsp crushed red pepper (adjust to taste)

Cucumber sauce:

1 6-oz. cup plain Greek yogurt
½ cucumber, peeled and pureed
1 tbsp lime juice
Salt to taste

Directions:

1.    Combine and stir cucumber sauce ingredients. Cover and refrigerate until ready to serve.
2.    Pat salmon dry. Sprinkle with salt and pepper.
3.    Combine all dry rub ingredients. Rub over salmon filets.

 
4.    Grill salmon, skin-side down, for eight minutes, covered. Do not turn. Salmon is ready when it flakes easily.

5.    Remove salmon from grill, drizzle with cucumber sauce, and enjoy!

For a delicious, healthy meal, try it with brown rice and grilled curry-spiced asparagus.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!  

Southwest-style Grilled Corn on the Cob

 
Serves 2. Prep time 5 minutes. Cooking time 20 minutes.

Ingredients:

2 ears corn on the cob
¼ cup olive oil
¼ cup fresh cilantro, chopped
¼ tsp chili powder (more or less, to taste)
¼ tsp cumin
Salt, to taste
1 tbsp lemon juice

Directions:

1.    Remove husks from corn, leaving the last one or two layers. Rinse, then soak for 30 minutes.
2.    Combine and whisk all other ingredients.
3.    After corn has soaked, pull back remaining layers of husk, brush with cilantro mixture, and then re-wrap with husk.
4.    Grill over direct heat for 1-2 minutes on all four sides. Move to indirect heat, cook another 12-15 minutes. Remove remaining husks and enjoy.

Try it with these recipes for southwestern grilled mahi mahi and asparagus.

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!