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

Crunchy Hawaiian Salad

Makes 12 servings. This salad is best when left to marinate with the dressing on it for several hours or over night.

1/2 cup oil

1 Tbs. sesame oil

6 Tbs. vinegar

1/4 cup sugar

¼ tsp. salt

1/2 tsp. pepper

1 small head or 1/2 large head cabbage, shredded using your food processor

4 green onions, chopped

1 11-oz. can mandarin oranges, drained

1 3-ounce package ramen noodles

1/4 cup slivered almonds, toasted

1/4 cup sesame seed, toasted

1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from the noodles, salt and pepper in small bowl; mix well. Chill in refrigerator.

2. Combine cabbage, green onions and mandarin oranges in bowl; mix well.

3. Put almonds and sesame seeds in separate frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately.

4. Crumble noodles into salad. Sprinkle with toasted almonds and sesame seed. Add dressing, toss to mix well, and refrigerate.