Rex-Goliath - Grilled Shrimp And Orzo Salad

• 1/2 cup extra-virgin olive oil
• 1/2 cup rice wine vinegar
• 2 limes
• 1 teaspoon cumin powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ancho chili powder
• salt
• pepper
• 2 ears sweet corn cooked, small dice
• 1 bell pepper small dice
• 1/2 vidalia onion small dice
• 1 jalapeno pepper seeds and ribs removed
• 1 pint grape tomatoes halved
• fresh cilantro chopped
• lime wedges
• 2 cups orzo cooked
• 16 extra large shrimp about 1 lb

1. Soak skewers in water for 30 minutes to prevent burning.
2. In a measuring cup, blend together oil, vinegar, lime juice, cumin, garlic, and ancho chili; salt and pepper to taste. Cut corn kernels from cobs. In a large bowl, combine corn, bell pepper, onion, jalapeno, tomatoes, and cilantro.
3. Peel and devein shrimp, leaving some of the shell on the tail ends to keep them from drying out. Pat shrimp dry with paper towel. Thread shrimp onto skewers so they don't touch. Lightly brush shrimp with olive oil. Place on lightly oiled grill until just cooked, about 2 minutes per side.
4. To salsa bowl, add orzo and 1/2 dressing; gently combine. To serve, plate orzo and salsa. Top with shrimp skewers, drizzle with reserved dressing, and garnish with cilantro and lime wedges.

extravirgin olive oil, rice wine vinegar, limes, cumin powder, garlic, ancho chili powder, salt, pepper, corn, bell pepper, vidalia onion, pepper, tomatoes, cilantro, lime wedges, orzo cooked, shrimp

Taken from www.yummly.com/recipe/Rex-Goliath---Grilled-Shrimp-and-Orzo-Salad-1228688 (may not work)