Prepare shrimp- put on 2 skewers and spray non-stick spray on them; salted. Cook on hot grill for 2-3 minutes or til pink.
Whisk together the evoo, juice, zest, s&p in small bowl. Set aside.
Prepare orzo per package directions; drain. Transfer to bowl, and cool to room temp about 10 minutes.
While orzo cooks, bring large saucepan of water to boil over hi heat. Add asparagus and sugar snap peas to boiling water. Cook til bright green and tender crisp- about 3 minutes. Add the green beans and peas and stir til softened, about 2 minutes. Transfer all veggies to an ice water bath til cold; drain.
Toss together the orzo with the veggies; drizzle with the dressing. Add chives, parsley and tarragon; toss to combine. Serve chilled. Serve on bed of lettuce or plain and add shrimp on top. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (83%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 38.9mg||1 %|
|Potassium 86mg||2 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 3.4g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 148
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