Grilled Jerk Shrimp Orzo Salad*

1 large ear sweet corn in husk
1 tsp olive oil
1/3 cup uncooked whole wheat orzo pasta
6 fresh asparagus spears, trimmed
1/2 pound uncooked medium shrimp, peeled and deveined
1 T Caribbean jerk seasoning
1 small sweet red pepper, chopped

Dressing:
2 T white vinegar
1 T water
1 T lime juice
1 T olive oil
1/8 tsp salt
1/8 tsp pepper

1. Carefully peel back corn husk to within 1 inch of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.

3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-inch pieces; add to bowl. Add the shrimp, orzo, and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

2 servings

2 cups per serving
Calories: 352 g
Fat: 12 g (sat 2 g)
Cholesterol: 138 mg
Sodium: 719 mg
Carbs: 38 g
Fiber: 8 g
Protein: 26 g