WHAT'S COOKING AT PAULA'S?

 2 medium zucchini or summer squash, total), cut lengthwise into 1/4-inch-thick sliced  squash (about 9 ounces.

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

8 ounces orzo (about 1 1/3 cups)

6 1/2 tablespoons extra-virgin olive oil, divided

4 tablespoons red wine vinegar, divided                      .  

Paula would know what to do with this great looking fruit

1 yellow bell pepper or 1 red,  quartered

3 tablespoons purchased pesto

2 tablespoons fresh lime juice

1 Pound uncooked large shrimp,  peeled,
deveined

2 heirloom tomatoes (8 to 10) ounces total),
cored, cut into 1/2" cubes (about 2 cups)

                                                  DIRECTIONS

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.  Drain. Rinse with cold water;  drain well.  Transfer to large bowl and toss with 1 tablespoon oil.

Prepare barbecue (medium-High heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl.  Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper.  Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tbs. vinegar in smalll bowl for pesto vinaigrette.  Place shrimp in medium bowl. Add 2 tbs. pesto vinaigrette;  toss to coat.

Grill zucchini and bell pepper until crisp tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface.  Sprinkle shrimp with salt and pepper;  grill until charred and cooked through, 2 to 3 minutes per side.  Place shrimp in bowl with orzo.  Chop Zucchini and bell pepper; add to bowl with orzo.  Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine.  Season to taste with salt and patter.  
Do Ahead: Can be made 2 hours ahead. Cover; Chill.


Garnish with basil sprigs and serve cold  or at room temperature.