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Wash and dry all produce. Preheat broiler or grill to high. Place skewers in a wide bowl to soak. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Mince or grate garlic. Zest lemon until you have ½ tsp zest, then cut into halves. Pick basil leaves from stems; discard stems. Finely chop leaves.
Place tomatoes and white wine vinegar in a medium bowl. Season with salt and pepper. Toss to coat, then set aside to marinate. Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 6-8 minutes. Drain.
Melt 1 TBSP butter in a small pot over medium heat. Stir in half the basil and a squeeze of lemon. Season with salt and pepper. Remove from heat.
Drain vinegar from *tomatoes. Halve, pit, and scoop flesh from avocado, then cut into cubes. Once orzo is ready, add it to a large bowl along with tomatoes, avocado, remaining basil, a large drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper.
Rinse shrimp and pat dry with a paper towel. In another medium bowl, toss shrimp, a drizzle of olive oil, lemon zest, garlic, and a pinch of salt and *pepper. Remove skewers from water. Thread shrimp onto skewers and place on a baking sheet. Broil until opaque and firm, 3-4 minutes, flipping halfway through. TIP: If grilling, place on grates over direct heat and grill until cooked through, 3-4 minutes.
Divide orzo salad between plates. Top with shrimp skewers. Drizzle with lemon sauce and serve.