• 24 large shrimp, peeled and deveined
  • 1/4 cup Persian Lime Olive Oil
  • 1/2 cup Coconut Balsamic Vinegar
  • 6 cloves garlic, minced
  • 1/2 cup cilantro, chopped
  • Juice of 2 limes
  • 1/2 tsp Himalayan Salt
  • 1/4 tsp white pepper
  • 1/2 lb. Orzo



Combine 1/2 cup oil, 1/4 cup vinegar, garlic, cilantro, lime juice in a medium bowl. Add shrimp to bowl, cover and marinate in refrigerator for 30 minutes.

Cook orzo according to package directions and drizzle lightly with 1/4 cup oil. Toss thoroughly and set aside.

Remove shrimp from marinade. Thread three shrimp onto each skewer, leaving 1/4 inch between each shrimp to allow for even grilling. Grill shrimp directly over high heat, basting each side with marinade, about 5-6 minutes.

Transfer orzo to flat serving platter, place shrimp skewers on top of orzo and drizzle with 1/4 cup vinegar. Garnish with remaining cilantro.