PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Keep things light and refreshing this summer with a grilled shrimp and orzo salad loaded with fresh spinach, tomatoes, and lemon.
There’s nothing I love more than the smell of outdoor BBQs and grills during the summer; the aroma is absolutely intoxicating.
This salad is something that I adapted from an orzo salad my mom makes frequently. She loads hers with fresh vegetables, feta, and a drizzle of olive oil and it’s so delicious, I could eat it as dinner alone. My version takes juicy, tender shrimp and grills them to perfection using a heavy sprinkle of Badia Complete Seasoning. It’s smoky from the cumin and has a nice blend of garlic and other seasonings that make it perfect in this salad. I put spinach, cherry tomatoes, green onions, and toss it in a lemony vinaigrette and then top it with the grilled shrimp.
The best part about this grilled shrimp orzo salad is that it pairs perfectly with wine – and one of my favorite bottles lately is Santa Rita 120 Sauvignon Blanc. I love grilled foods that are a little lighter like this salad because they complement the wine so well. Neither is overpowering one another, they are just the perfect balance. Both their red and white wines are perfect for grilling this summer, and for more inspiration, be sure to check out the video recipe below from Santa Rita.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- Author: Taylor McBride
- 15–20 shrimp (peeled, de-veined, and patted dry)
- Badia Complete seasoning
- Olive oil
- 1 cup uncooked orzo, cooked according to the package and drained
- 2–3 cups of fresh spinach
- 1 small container of cherry tomatoes (halved)
- 1 large green onion (thinly sliced)
- Juice from half a lemon
- Salt and pepper
- Season the shrimp on both sides with a generous sprinkling of Badia Complete seasoning. Heat a grill over medium high heat and put a thin layer of olive oil on it so the shrimp will not stick. Cook the shrimp on both sides until pink, being careful not to overcook.
- In a large bowl, combine the orzo, spinach, cherry tomatoes and green onions. Add in the lemon juice and a generous drizzle of olive oil to coat. Mix well, season with salt and pepper to taste and top with the grilled shrimp. Cover and let sit in the fridge for at least one hour and serve immediately.
- Category: Main
Taylor is a self-taught cook currently living in Charlotte, NC. Having grown up around a family of great cooks, Taylor has always had a passion for food, wine, and cocktails. She is a Mexican and Southern food enthusiast and has never met an avocado she hasn’t liked. You can find her on her blog, Perpetually Hungry.