Grilled Jerk Shrimp Orzo Salad

• 1/3 cup uncooked whole wheat orzo pasta
• 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 tablespoon Caribbean jerk seasoning
• 1 medium ear sweet corn
• 1 teaspoon olive oil
• 6 fresh asparagus spears, trimmed
• 1 small sweet red pepper, chopped
• 3 tablespoons lime juice
• 1 tablespoon water
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil.
2. On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side.
3. Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.

whole wheat orzo pasta, shrimp, caribbean jerk seasoning, corn, olive oil, sweet red pepper, lime juice, water, olive oil, salt, pepper

Taken from www.tasteofhome.com/recipes/grilled-jerk-shrimp-orzo-salad/ (may not work)