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  • Author: Taylor McBride

Ingredients

Scale
  • 1520 shrimp (peeled, de-veined, and patted dry)
  • Badia Complete seasoning
  • Olive oil
  • 1 cup uncooked orzo, cooked according to the package and drained
  • 23 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

Instructions

  1. 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.
  2. 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