This recipe from Andiamo Lodge is perfect for picnics, which they pack for guests along with their Gazpacho, but also for dinner any time, especially when you want a light, bright meal. The chefs at Andiamo fry the shrimp, but you can boil or sauté them without the coconut, to keep them lighter, which is perfect with the orzo too.
Makes approximately 8 (1-cup) servings
2. While the orzo cooks, in a large bowl, whisk oil, mustard, honey, lemon zest, lemon juice, ½ teaspoon salt and ¼ teaspoon pepper. Add drained orzo to the dressing and mix well.
3. Stir in cucumber, tomato, herbs, olives and artichokes. Add salt and pepper as needed. Serve or place in jars, refrigerate.
4. To prepare Coconut Shrimp, combine flour, salt and pepper. Dredge shrimp in flour mixture, then eggs, then breadcrumbs, then coconut. Heat oil in a large heavy skillet. Fry shrimp 2 minutes or until golden brown. Drain on paper towels. Serve with orzo.
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