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
1Cook 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.
2On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes; cook asparagus until crisp-tender, 5-7 minutes, turning corn and asparagus occasionally. Grill shrimp until it turns pink, 1-2 minutes per side.
3Cut 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.
Prep: 25 min. Grill: 10 min.
Makes 2 servings
2 cups: 340 calories, 12g fat (2g saturated fat), 138mg cholesterol, 716mg sodium, 35g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable, 1 fat.