Grilled Shrimp, Watermelon and Orzo Salad  

This Grilled Shrimp, Watermelon, and Orzo Salad is the ultimate summer dish – light, zesty, and full of bold flavors. Juicy grilled shrimp seasoned with smoked paprika and lemon pair beautifully with sweet grilled watermelon, fresh herbs, and creamy cotija cheese.

Tossed with tender orzo pasta and a bright lime dressing, this dish is perfect for backyard barbecues, al fresco dinners, or a refreshing lunch.

Made on the Big Green Egg for that signature char-grilled flavor, this orzo salad is a vibrant blend of textures and taste. Add arugula for an extra peppery bite or serve chilled for a cool, crowd-pleasing entrée.

Ingredients

For the shrimp:

• 1 lb 16/20 shrimp, tail off and peeled & deveined
• 2 tbsp olive oil
• 3 cloves of  garlic, minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tbsp smoked paprika
• 1 tsp cumin
• ½ tsp oregano
• 2 tsp salt
• 1 tsp fresh cracked pepper

For the orzo salad:

• 1 cup orzo pasta
• 4 tbsp olive oil
• 1 cup watermelon, grilled then diced into cubes
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup cotija cheese, crumbled
• Salt and pepper to taste
• Juice of 1 lime
• Optional: 2 cups arugula

Directions

1. Stabilize your Big Green Egg at 400°F/200°C, set up for direct grilling.
2. In a bowl, mix olive oil, minced garlic, lemon zest, lemon juice, and the seasonings.
3. Add the shrimp and toss until they are evenly coated.
4. Let it marinate for about 10-15 minutes while you prepare the orzo.
5. Bring a large pot of salted water to a boil on your stovetop.
6. Add the orzo pasta and cook according to the package instructions until al dente.
7. >Drain and toss with the olive oil to prevent sticking.
8. Set aside to cool slightly.
9. Place the marinated shrimp on the Egg.
10. Grill for 2 minutes on each side or until they are pink and cooked through.
11. Be careful not to overcook them.
12. Once done, remove them from the grill and set them aside.
13. Grill the watermelon just until grill marks are visible, dice, and set aside until ready to mix together the salad .
14. In a large mixing bowl, combine the cooked orzo, grilled shrimp, diced watermelon, chopped mint, chopped basil, and crumbled cotija cheese.
15. Toss gently to combine.
16. Drizzle with fresh lime juice and season with salt and pepper to taste.
17. Serve the salad immediately, or refrigerate and chill before serving.

Recipe and photo from Big Green Egg.