Makes 6 cups-
2 tablespoons olive oil
4 cups fresh corn (about 6 ears) or frozen kernels
4 garlic cloves, minced
16 ounces orzo, cooked according to package directions, drained and cooled
1 pint cherry tomatoes, halved
¼ cup chopped basil
2 tablespoons chopped parsley
2 cups grilled shrimp
½ cup olive oil
2 large shallots, minced
4 pepperoncini, stemmed and chopped, plus 2 teaspoons juice
3 tablespoons red wine vinegar
1 large lemon, juice and zest
1 teaspoon salt or to taste
2 teaspoons pepper
Sauté corn over high heat in 2 tablespoons olive oil for three minutes, add garlic and cook 2 minutes more. Let cool.
Combine corn, cooked and cooled orzo, tomatoes, basil and parsley and stir well.
Make a dressing of ½ cup olive oil, shallots, pepperoncini, vinegar, lemon, lemon zest, salt, and pepper. Pour dressing over salad and toss.
Top with shrimp and serve.
Salad may be made 6 hours ahead. Serve cold or at room temperature.
From “Summer Orzo with Shrimp” by Carrie Purcell. Posted to www.countryliving.com on July 27, 2014. Downloaded on October 31, 2015.