I have to share with you my new favorite summer salad. A wonderful simple and delicious side-dish with shrimp, lots of fresh herbs and gorgeous garden vegetables. One that is both cool and classy at the same time. A truly magical combination of exquisite flavors that is sure to bring smiles to everyone at your table. Let this shrimp salad rock your next BBQ!
You can see the recipe (below) is super easy. I really do love the addition of Major Grey Chutney. A little spicy and sweet (jut like me!) Oh, I’ve listed several optional ingredients for you. This is your salad now, have fun and make it any way you want…
Shrimp and Orzo Salad
(recipe courtesy James Fielder)
1 16 oz box of orzo (rice-shaped pasta)
1 cucumber, diced into ¼ -inch-thick pieces
8-12 oz. of cooked salad shrimp
1/2 cup Major Grey Chutney
1/2 cup mayonnaise
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
Salt and pepper, to taste
1 tablespoon fresh lemon juice, and zest
1 tablespoon olive oil
5 oz. of feta cheese, crumbled (optional)
1 pint cherry tomatoes, halved (optional)
1 bunch green onions, chopped (optional)
1 pint fresh peas (optional)
*Note: We buy 2-3 (4 oz.) bags of inexpensive frozen (wild-caught) salad shrimp.
Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add everything listed above that you like. Toss well and refrigerate.