Shrimp:

• 8 oz large uncooked shrimp (21-25 per lb.)
• 1 Tb. veg. oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/8 tsp sugar

Orzo

• 8 oz. orzo pasta
• 1 garlic clove
• 2.5-2.75 cups chicken broth or vegetable broth
• 1 lemon
• 1 Tb. thinly sliced fresh mint
• 1 cup frozen peas or asparagus cut in 1” pieces
• 1 Tb. butter

1. onion garlic with olive oil and butter
2. orzo
3. broth
4. cooks until almost done
5. shrimp and peas, lemon zest and mint in teh end in the end
6. salt and pepper to taste
7. parm cheese

1. For shrimp, peel and devein shrimp. Add oil to skillet; heat over med-high
2. 1-3 minutes or until shimmering. As skillet heats, combine salt, pepper and
3. sugar in small batter bowl; add shrimp and toss to coat.
4. Arrange shrimp in single layer over bottom of skillet and cook 1 minute or
5. until 1 side is browned and edges are pink. Remove skillet from heat and
6. turn shrimp over; let stand add. 30 seconds or until centers are opaque and
7. shrimp is cooked through. Remove from skillet, set aside.
8. For orzo, in same skillet, combine orzo, pressed garlic, broth. Bring to a
9. boil; cover and reduce heat to med-low. Cook 10-12 minutes or until orzo is
10. cooked through.
11. As orzo cooks, zest lemon with Microplane to measure 1 Tb zest; juice lemon
12. to measure 1 Tb juice. Thinly slice mint.
13. Remove skillet from heat and stir in peas, butter and lemon juice. arrange
14. shrimp over orzo; cover and let stand 3-5 minutes or until heated through.
15. Sprinkle with lemon zest and mint before serving.

4 servings