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Shrimp & Orzo w/cilantro-lime pesto

List of Ingredients




1/2 cup olive oil
5 large cloves garlic, chopped coarsely
2 1/2 cups loosely packed fresh cilantro
1 cup loosely packed fresh Italian flat leaf parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
24 large shrimp, shelled and deveined
4 ounces dry orzo



Recipe



In a small skillet, heat olive oil. Add garlic and sauté until softened, about 10 minutes. Cool to room temperature.
In a food processor, combine oil and garlic mixture, cilantro, parsley, lime juice and salt. Process until pesto is smooth.

Place shrimp in a glass baking dish. Pour enough pesto over shrimp to coat; refrigerate several hours.

When ready to serve, cook orzo in salted boiling water until tender, about 3 minutes. Drain; return to pot. Stir in remaining pesto; keep warm.

Prepare coals for grilling or preheat broiler. Thread shrimp onto 6 wooden skewers that have been soaked in water. Grill over medium-hot coals or in the broiler until just firm and opaque, about 3 minutes per side.

Pour orzo on a large, warmed platter; top with grilled shrimp.