Orzo pasta with grilled shrimps and vegetables

Grill vegetables and shrimps and serve with orzo pasta.

Ingredients

• Orzo pasta - 230 g
• Zucchini or yellow zucchini (cut into 0.5 cm slices) - 2 pcs. (about 260 g)
• Bulgarian red or yellow pepper (seeded and cut into quarters) - 1 pc.
• Pesto sauce - 3 tbsp l.
• Fresh lime juice - 2 tablespoons l.
• Fresh or frozen shrimps (uncooked) (peeled) - 450 g
• Fresh tomatoes (peeled and cut into 1 cm cubes) - 250 g
• Extra virgin olive oil - 6.5 tbsp. l.
• Red wine vinegar - 4 tbsp l.
• Fresh basil leaves (cut into strips) - ½ cup
• Mozzarella cheese (cut into 1 cm cubes) - 230 g
• Fresh basil leaves for serving

Directions

1. Prepare the ortso pasta in salted water, according to the instructions on the package. Drain the paste, rinse under running cold water, dry again. Transfer to a large bowl and mix with 1 tablespoon of olive oil.
2. Turn on the grill to preheat to medium heat. In a small bowl, combine 2 tablespoons of oil and 2 tablespoons of vinegar. Grease the zucchini and pepper with an oil mixture, sprinkle with salt and pepper. Mix pesto, lime juice, 3.5 tablespoons oil, and 2 tablespoons vinegar separately. Place the shrimps in a medium-sized bowl and pour over 2 tablespoons of pesto vinegar and stir.
3. Place the zucchini and peppers on the grill rack and fry until crisp, about 3-4 minutes on each side. Transfer vegetables to a cutting board. Sprinkle the shrimps with salt and pepper, place on the grill and cook for about 2-3 minutes on each side. Put the fried shrimps in a bowl with ortso. Cut the zucchini and bell pepper into cubes and place in a bowl with the ortso. Add remaining pesto vinegar, tomatoes, chopped basil and cheese. Season with salt and pepper to taste, mix well.
4. Serve sprinkled with basil leaves immediately or chill in the refrigerator.