Grilled Southwest Shrimp on Santa Fe Sun Dried Tomato Pesto Orzo
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Cooking tools:
- Grill
- Food processor
- Stove
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
- Plate
- Serving bowl
Ingredients
- 1½ cups (from 16-oz. jar) Bella Sun Luci Sun Dried Tomatoes Julienne-Cut with Herbs and Extra Virgin Olive Oil
- 8 tbsp cup olive oil reserved from jar, divided
- ½ cup fresh cilantro leaves
- ¼ cup fresh lime juice
- 4 cloves garlic, peeled & coarsely chopped
- ½ tsp each salt & pepper
- ¾ cup crumbled cotija cheese (can substitute plain feta)
- 1 cup orzo
- 24 (about 1 pound) large fresh shrimp, peeled & deveined (or frozen & thawed)
- 2 tsp dried oregano leaves (preferably Mexican oregano)
- 2 tsp ground cumin
- 1 tsp ground red pepper
- ¼ cup additional crumbled cotija cheese
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