This Cilantro Shrimp and Orzo Salad is flavored with fresh herbs and lime juice. It’s a great side dish to make with a friend for a summer barbeque, potluck or social event like a shower or graduation. The salad also makes a lovely light lunch. Two perfectly ripe avocados lend the dish a creamy texture. The salad can be made up to 24 hours in advance of your event, but cut and toss the avocados just before serving.
Cooking With Friends Kitchen
2 cups dried orzo
2 bunches scallions, washed and chopped, using white parts and half of green parts
1 bunch fresh cilantro, chopped
Juice of 2 limes
24 medium shrimp, sliced horizontally in half
1/4 cup olive oil
1/8 cup rice vinegar
1 teaspoon kosher salt
Pepper to taste
2 firmly ripe (not too soft) avocados, chopped
Cook orzo for approximately 5 minutes, until al dente but not too soft. Drain, rinse with cold water, and place in a large bowl. Add the scallions, cilantro, lime juice, shrimp, olive oil, vinegar, salt and pepper, and mix. Add the avocados and mix gently. If possible, refrigerate at least 30 minutes before serving.