I don’t mean to be repetitive, but clearly I love cilantro and lime with shrimp! I did the same thing here with the shrimp that I did with the shrimp tacos, but put it over orzo and added some grilled pineapple for a fun twist.
-Shrimp (I use large frozen with or without shell and veins — just devein if not already)
First, cook your orzo (or maybe rice if you’d rather) as directed. You’ll also want to grill your pineapple at this time. Took me about 3 minutes on each side for mine to grill nicely. In the meantime, devein and peel shrimp if neccessary. Rinse, dry, and throw in an olive oil sprayed skillet on medium heat. Cook until pink and then take off of the heat. Add your chopped cilantro and lime juice and toss in the skillet to coat evenly. This is always very dependent on your own liking — I like a LOT of cilantro and just a hint of lime so I used 1 lime and a lot of cilantro (which I added more of on my own plate). I added some lime and cilantro into the orzo once it was cooked to have the flavor come through both with the shrimp and orzo. Plate with orzo below, shrimp on top, and pineapples mixed in and around. Seriously good!
I also decided to make Our Life in Food’s grilled pineapple guacamole as an appetizer and it was amazing! MUST TRY! http://ourlifeinfood.com/2013/07/10/grilled-pineapple-guacamole/