Summer Grilled Shrimp


¾ cup Harvest Persian Lime Ultra Premium Olive Oil
½ cup Harvest Coconut Balsamic (divided)
6 cloves minced garlic
½ cup cilantro, chopped and divided into two portions
Juice of two limes, (divided)
½ teaspoon unrefined sea salt
¼ teaspoon pepper
24 raw large shrimp (prawns) peeled and deveined
½ lb. orzo


Combine ½ cup Harvest Ultra Premium Persian Lime Olive Oil, ¼ cup Harvest Coconut Balsamic, garlic, ¼ cup cilantro and juice of one lime in a medium bowl. Add shrimp to bowl, cover and marinate in refrigerator for 30 minutes.

Cook orzo according to directions and drizzle lightly with ¼ cup Harvest Ultra Premium Persian Lime Olive Oil. Toss thoroughly and set aside. Remove shrimp from marinade. Thread three shrimp onto each skewer, leaving ¼ inch space between each shrimp to allow for even grilling. Grill shrimp directly over high heat 2-3 minutes per side, basting each side once with marinade. Do not overcook. Transfer orzo to a flat serving platter. Place the shrimp skewers on top of the orzo and drizzle with the remaining ¼ Cup Harvest Coconut Balsamic. Garnish with remaining cilantro.

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