• Heat grill to med-high. Bring a large pot of salted water to a boil.

  • Zest and juice the lemon. Toss shrimp with 1 tbsp EVOO, 1/4 tsp salt, 1/8 tsp pepper and half the lemon zest. Thread onto 4 metal skewers. Toss asparagus with 1/2 tbsp EVOO, 1/8 tsp each salt and pepper and remaining zest.

  • Add 1 1/2 cups orzo to boiling water and cook 9 min; drain. Meanwhile, grill asparagus for 7 to 9 min, turning halfway through, and grill shrimp for 2 min per side.

  • Chop asparagus and stir into orzo with feta, dill, lemon juice, 2 tbsp EVOO, 1/4 tsp salt and 1/8 tsp pepper. Serve orzo topped with shrimp.

Nutrition Facts

552 calories; 20 g total fat; 6 g saturated fat; 1267 mg sodium. 40 g carbohydrates; 4 g fiber; 5 g sugar; 30 g protein;