8 Cooked Whole shrimps (peeled and deveined)
¼ Cup Orzo Pasta
½ Red Onion
8 Grape Tomatoes cut in halves
1 cup Roasted Corn
1 Green Bell (seeded & diced)
1 Red Bell (seeded & diced)
1 Large Avocado (diced)
2 Persian Cucumber (diced)
¼ lb. Basil
Cilantro stems for garnish
For the dressing:
¼ Cup Olive Oil
1 Tea Spoon Sugar
¼ Cup Fresh Lime Juice
Salt to taste
2 Tablespoon Sweet Chili Sauce
Method:
In a mixing bowl add the green bell, red bell, avocado, roasted corn, Persian cucumber, and refrigerate.
Boil the Orzo pasta till cooked and let it cool at room temperature.
To make the dressing, combine all the ingredients in a small bowl and whisk together.
Transfer the vegetables in a salad bowl, add the orzo and shrimp in the bowl. Stir in the basil and grape tomatoes.
Pour in the dressing and season with lemon pepper.
Plate the salad and garnish with chopped cilantro stems and a slice of lime.