Summer Orzo with Shrimp

Ingredients

• ½ c. olive oil
• 2 tbsp. olive oil
• 4 c. fresh corn kernels
• 4 clove garlic
• 1 package orzo
• 1 pt. cherry tomatoes
• ¼ c. chopped basil
• 2 tbsp. Chopped parsley
• 2 large shallots
• 4 pepperoncini
• 2 tsp. pepperoncini juice
• 3 tbsp. red wine vinegar
• 1 large lemon
• 2 tsp. salt
• 2 tsp. pepper
• 2 c. grilled shrimp

• Directions

  1. In a large skillet over high heat, add 2 tablespoons oil and corn, and sauté 3 minutes. Add garlic and cook 2 minutes more, or until fragrant and corn is tender. Let cool.
  2. In a large bowl, combine corn, orzo, tomatoes, basil, and parsley, and stir well. In a medium bowl, combine shallots, 1/2 cup olive oil, pepperoncini, vinegar, lemon juice and zest, salt, and pepper; whisk to combine. Pour dressing over salad and toss well. Top with shrimp. Salad can be made up to 6 hours in advance; serve cold or at room temperature.