Italian Balsamic Dressing – 6 tbsp extra virgin olive oil – 3 tbsp balsamic vinegar – ½ tbsp Dijon mustard – 1 tbsp water – 1 ½ tsp Italian seasoning, or to taste – ½ tsp salt, or to taste – ¼ tsp pepper, or to taste The Shrimp + Salad – 1 pound shrimp, peeled & deveined – 1 small garlic clove, grated or minced – 1 ¾ cups dry orzo – 1 English cucumber, chopped – 1 red bell pepper, de-seeded & chopped – 1-2 cups fresh arugula – Parsley for serving
For the orzo, set aside the remaining dressing. To marinate the shrimp, place them in the refrigerator for at least 20 minutes and up to an hour.
Arrange shrimp on a non-stick baking pan. Grill five to six shrimp per skewer. Grilling the shrimp skewers for two to three minutes per side should cook them through.