grilled jerk shrimp orzo salad and caribbean jerk seasoning & rub

Caribbean Jerk Seasoning and Rub

2 tablespoons dried minced onion

1 tablespoon garlic powder

4 teaspoons crushed dry thyme leaves

2 teaspoons salt

2 teaspoons ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 tablespoon sugar

2 teaspoons black pepper

1 teaspoon cayenne pepper

Grilled Jerk Shrimp Orzo Salad

2 large ears sweet corn in husk

2 tsp olive oil

2/3 cup uncooked whole wheat orzo pasta

12 fresh asparagus spears, trimmed

1 lb. uncooked medium shrimp, peeled and deveined

2 Tbsp. Caribbean jerk seasoning

1 medium sweet red pepper, chopped

Dressing:

4 Tbsp. white vinegar

2 Tbsp. water

2 Tbsp. lime juice

2 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

1. Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.

2. Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.

3. Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium hear for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

4. Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

2 cups equals 352 calories, 12 g fat

Healthy Cooking/Taste of Home - August/September 2010