- 4 cups chicken broth
- 1 cup orzo
- 4 tablespoons olive oil, divided
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 bunch chives, chopped
- 1 teaspoon salt, divided
- 1/4 cup ouzo
- 1 rosemary sprig (4 in.), leaves removed and minced
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds peeled and deveined shrimp
- 4 medium zucchini
- 4 long or 8 short skewers
- calories 476
- caloriesfromfat 26 %
- protein 44 g
- fat 14 g
- satfat 2 g
- carbohydrate 42 g
- fiber 2.2 g
- sodium 979 mg
- cholesterol 259 mg
How to Make It
Prepare a charcoal or gas grill for medium-high heat (you can hold your hand at grill level only 3 to 4 seconds).
In a medium pot, bring chicken broth and 2 cups water to a boil. Add orzo and cook until tender to the bite, about 8 minutes. In a medium bowl, mix 1 tbsp. olive oil, lemon zest, lemon juice, chives, and 1/4 tsp. salt. Drain orzo and transfer to bowl; toss with lemon mixture. Cover and set aside until ready to serve.
Meanwhile, in a large bowl, combine 2 tbsp. olive oil, ouzo, rosemary, 1/2 tsp. salt, and pepper. Add shrimp and toss. Set aside for 15 minutes.
Trim ends off zucchini and cut on the bias into long, oval, 1/4-in.-thick slices. Brush slices with remaining 1 tbsp. olive oil and sprinkle with remaining 1/4 tsp. salt. Set aside.
Drain shrimp, reserving marinade, and thread onto skewers.
Grill zucchini slices and shrimp skewers, covered, 3 minutes. Turn slices and skewers over, brush shrimp with reserved marinade, cover, and cook until zucchini is soft and browned and shrimp is pink and starting to brown, about 3 minutes. Transfer to a platter and serve immediately, with lemon orzo on the side.
Note: Nutritional analysis is per serving.