Grilled Shrimp & Vegetables Over Clam Orzo

• For marinade:
• 5 cloves garlic, minced
• 1 cup fresh lemon juice, from about 5 lemons
• 2 cups extra-virgin olive oil
• 2 teaspoons smoked salt, or kosher salt
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 cup chopped flat-leaf parsley
• For grill:
• 1 pound medium shrimp, shelled and deveined
• 2 small eggplant or one large eggplant cubed
• 1 bunch asparagus, large if possible
• (Can also add peppers, mushrooms and chicken)
• For Orzo:
• 4 1/2 cups chicken stock
• optional - 1 teaspoon saffron threads
• 1 pound dried orzo
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley
• 1 pound fresh clams

1. In a medium bowl, combine the marinade ingredients.
2. In a large ziplock bag, combine marinade with shrimp and vegetables. Toss to combine. Marinate for at least 1 hour.
3. Preheat charcoal grill and place grilling plate over grates. Grill the shrimp and vegetables until shrimp turn pink and vegetables are soft, about 30 minutes.
4. Bring chicken stock to a boil and add orzo, reduce heat and simmer for 11 minutes. Drain excess liquid and add parsley, lemon, salt and pepper. Place steamed clams in the pot on top of the orzo and let sit for 10 minutes.
5. Serve shrimp and vegetables in a bowl over the orzo topped with clams.

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Taken from www.epicurious.com/recipes/member/views/grilled-shrimp-vegetables-over-clam-orzo-52097031 (may not work)